Maple Pecan Sweet Potato (Printer View)

Creamy sweet potato base topped with crunchy maple-pecan crumble—perfect for gatherings and cozy meals.

# What you'll need:

→ Sweet Potato Base

01 - 4 large sweet potatoes (about 3.5 lbs), peeled and cut into chunks
02 - 1/4 cup unsalted butter, melted
03 - 1/3 cup pure maple syrup
04 - 1/4 cup whole milk or non-dairy alternative
05 - 1 teaspoon vanilla extract
06 - 1/2 teaspoon ground cinnamon
07 - 1/2 teaspoon salt
08 - 2 large eggs

→ Pecan Topping

09 - 2/3 cup packed light brown sugar
10 - 1/2 cup all-purpose flour or gluten-free flour
11 - 1/4 cup unsalted butter, melted
12 - 1 cup pecan halves or pieces, coarsely chopped

# Method:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - Place sweet potato chunks in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain thoroughly and allow to cool slightly.
03 - In a large mixing bowl, mash sweet potatoes until smooth. Add melted butter, maple syrup, milk, vanilla extract, cinnamon, salt, and eggs. Mix until fully incorporated and creamy.
04 - Spread the sweet potato mixture evenly into the prepared baking dish.
05 - In a separate bowl, combine brown sugar, flour, melted butter, and chopped pecans. Stir until mixture forms a crumbly texture.
06 - Sprinkle pecan topping evenly over sweet potato layer. Bake for 35 minutes, until topping is golden and filling is set.
07 - Allow dish to cool for 10 minutes prior to portioning and serving.

# Expert Advice:

01 -
  • Uses basic pantry ingredients you likely already have
  • No stand mixer needed only a masher and mixing bowls
  • Naturally gluten free if you choose the right flour
  • Crowd pleaser for both kids and adults
02 -
  • High in vitamin A and fiber
  • Stays moist and tender even after reheating
  • Perfect for making ahead and baking off just before guests arrive
03 -
  • Roast your sweet potatoes instead of boiling for an even richer flavor This helps concentrate the natural sugars
  • Always check for doneness with a gentle shake If the center barely jiggles it is ready to come out
  • Use a good quality maple syrup Grade B or dark amber has the best flavor and really makes this dish stand out

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