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Make-Ahead Maple Roasted Sweet Potato Casserole with Pecan Topping

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A cozy, make-ahead sweet potato casserole featuring caramelized roasted sweet potatoes, sweetened with maple syrup, and topped with a crunchy pecan crust. Perfect for holidays or weeknight dinners.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and cut into chunks
  • 1/2 cup pure maple syrup
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (optional)
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup milk or cream (dairy-free milk optional)
  • 1 cup pecan halves, roughly chopped
  • 1/4 cup all-purpose flour (or almond flour for gluten-free)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
  2. Spread peeled and chopped sweet potatoes evenly on the baking sheet. Roast for 35-40 minutes, turning halfway, until tender and caramelized on the edges.
  3. Let the roasted sweet potatoes cool for about 10 minutes.
  4. Transfer sweet potatoes to a large mixing bowl. Mash using an electric mixer on low speed or a hand masher until mostly smooth but still a bit rustic.
  5. Stir in maple syrup, melted butter, brown sugar, cinnamon, nutmeg, salt, and vanilla extract until well combined. Adjust sweetness to taste.
  6. Beat eggs lightly in a small bowl, then fold into the sweet potato mixture along with the milk or cream.
  7. In a separate bowl, mix chopped pecans, brown sugar, flour, and 2 tablespoons melted butter until crumbly but combined.
  8. Transfer sweet potato mixture into a greased 9×13 inch casserole dish, smoothing the top with a spatula. Evenly sprinkle the pecan topping over the surface.
  9. Cover tightly with foil or plastic wrap and refrigerate up to 24 hours before baking (optional make-ahead step).
  10. Preheat oven to 350°F (175°C). Bake uncovered for 30-35 minutes, or until topping is golden and crispy and casserole is heated through.
  11. Let casserole cool for 10 minutes before serving.

Notes

Roast sweet potatoes instead of boiling to concentrate natural sugars and enhance flavor. Avoid overmixing after adding eggs to keep texture light. Use fresh pecans for best crunch. If pecan topping browns too quickly, tent with foil midway through baking. The casserole can be made up to 24 hours ahead and refrigerated or frozen unbaked for up to 2 months. Reheat leftovers in oven at 325°F to maintain topping crispness.

Nutrition

Keywords: sweet potato casserole, maple syrup, pecan topping, make-ahead casserole, holiday side dish, roasted sweet potatoes, gluten-free option, vegan option

Find it online: https://emmastirs.com/make-ahead-maple-roasted-sweet-potato-casserole-with-pecan-topping-recipe/