This delightful dish combines the natural sweetness of baked sweet potatoes with rich maple syrup and warm spices, creating a creamy, decadent side that pairs beautifully with your Thanksgiving spread.
Ingredients
Scale:
4 large sweet potatoes (about 2 pounds), peeled and cubed
1/2 cup unsweetened almond milk (or regular milk)
1/4 cup pure maple syrup
1/4 cup unsalted butter, melted (or coconut oil for a dairy-free option)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Salt to taste
1 cup pecans, chopped
1/2 cup brown sugar
1/4 cup flour (or gluten-free flour)
1/4 cup unsalted butter, melted
1/2 teaspoon cinnamon
Instructions
Preheat your oven to 400°F (200°C). Place the cubed sweet potatoes in a large pot, cover with water, and bring to a boil. Cook for about 15-20 minutes, or until fork-tender. Drain and let cool slightly.
In a large mixing bowl, combine the cooked sweet potatoes, almond milk, maple syrup, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Use a potato masher or an electric mixer to blend until smooth and creamy.
In a separate bowl, mix together the chopped pecans, brown sugar, flour, melted butter, and cinnamon until crumbly.
Spread the sweet potato mixture evenly in a greased 9x13 inch casserole dish. Sprinkle the pecan topping generously over the sweet potato base.
Place the casserole dish in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and crispy.
Remove from the oven and let it cool for a few minutes before serving.
