Pecan & Brown Sugar Sweet Potato Casserole
Ditch the overly sweet marshmallow topped casserole and indulge in this perfectly sweetened version instead.
Ingredients
For the Topping:
- 1 cup packed brown sugar
- ½ cup chopped pecans, about 2 ounces
- ¼ cup chilled butter, cut into pieces (½ stick)
For the Casserole:
- 5 lbs red skinned sweet potatoes (yams) peeled, cut into equal sized chunks
- 4 large eggs
- 3 tbsp pure maple syrup
- 2 tbsp vanilla extract
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp salt
Instructions
- Cook sweet potatoes in a large pot of boiling water until very tender, about 12-15 minutes. Drain. Let stand in colander 15 minutes.
- Grease a 13X9 inch casserole dish.
Prepare Topping:
- Mix sugar, pecans, and butter in a small bowl. Cover and chill until ready to use.
Prepare Casserole:
- Preheat oven to 350 degrees.
- Purée cooked sweet potatoes in mixer.
- Beat eggs, syrup, vanilla, lemon juice and salt in a bowl. Add to puréed sweet potatoes and mix well.
- Spread mixture evenly into prepared casserole dish.
- Sprinkle pecan topping evenly over mixture.
- Cover with foil. Bake for 45 minutes. Remove foil.
- Bake until sweet potato mixture is set and topping bubbles, about 15 minutes more.
- Let stand 15 minutes before serving.