Holiday Side Dishes (Print Version)
# Ingredients:
01 -
Sweet Potatoes (Peeled and Cut into ½-inch Pieces): 5 lb.
02 -
All-Purpose Flour (for Potatoes): 3 ½ tbsp.
03 -
Light Brown Sugar (for Potatoes): 1/3 cup.
04 -
Kosher Salt (for Potatoes): 1 tsp.
05 -
Maple Syrup: 1/2 cup.
06 -
Heavy Cream: 1 cup.
07 -
Chopped Toasted Pecans: 1 ½ cups.
08 -
All-Purpose Flour (for Pecan Streusel): 2 tbsp.
09 -
Light Brown Sugar (for Pecan Streusel): 1/4 cup.
10 -
Kosher Salt (for Pecan Streusel): 1/2 tsp.
11 -
Ground Cinnamon: 1 tsp.
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Ground Nutmeg: 1/2 tsp.
13 -
Unsalted Butter (cut into ½-inch cubes): 4 tbsp.
# Instructions:
01 -
Place peeled and chopped sweet potatoes in a large stock pot. Fill with cold water, adding 1 tbsp salt, and ensure the potatoes are covered by about 1 inch of water. Bring to a boil over medium heat, then reduce to a simmer and cover. Cook until potatoes are tender but not mushy, about 15-20 minutes.
02 -
Preheat the oven to 350°F. Grease a 9x13 baking dish.
03 -
Once potatoes are cooked, drain and place them in the prepared baking dish. Sprinkle the brown sugar, flour, and salt over the potatoes. Pour the maple syrup and heavy cream evenly on top.
04 -
In a small bowl, mix the chopped pecans, brown sugar, flour, salt, cinnamon, and nutmeg. Add the cubed butter and work it into the mixture until it resembles coarse sand.
05 -
Sprinkle the pecan streusel evenly over the prepared potatoes.
06 -
Bake in the preheated oven for 55-60 minutes, or until the liquid is bubbling in the center and the streusel is browned.
# Notes:
01 -
This sweet potato casserole combines creamy, tender sweet potatoes with a rich, buttery pecan streusel topping.
02 -
Perfect for holiday gatherings, it’s both easy to make and packed with flavors of cinnamon, nutmeg, and maple syrup.
03 -
The casserole can be assembled ahead of time and baked fresh for a warm, comforting dish.