Description
A delightful blend of sweet potatoes with a crunchy pecan topping, evoking warmth and comfort with every bite.
Ingredients
Scale
- 4 pounds sweet potato
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon butter (melted)
- 1 1/2 teaspoons ground cinnamon
- 1/4 cup heavy cream
- 1/2 cup flour
- 1/4 cup brown sugar
- 1 cup pecans, chopped and divided
- 1/2 cup maple syrup (for topping)
- 8 tablespoons cold butter (divided)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with foil. Wash sweet potatoes, slice slits into their skin, and roast for 1 to 1.5 hours until fork-tender. Allow to cool and scoop flesh into a bowl.
- Lower oven temperature to 350°F (175°C). Mash the sweet potato flesh until smooth.
- Add 2 tablespoons maple syrup, 1 teaspoon vanilla extract, 1 tablespoon melted butter, 1.5 teaspoons cinnamon, and 1/4 cup heavy cream. Stir to combine.
- For the topping, mix 1/2 cup flour, 1/4 cup brown sugar, and 1 cup chopped pecans in a bowl. Add 1/2 cup maple syrup and 4 tablespoons cold butter, mixing until crumbled.
- Spread the sweet potato mixture in a baking dish, top with the pecan mixture, and bake for 25-30 minutes until the topping is golden brown.
Notes
Ensure sweet potatoes are just soft enough to mash before removing them from the oven. Keep the butter cold for a crunchy topping.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 30mg