Description
This elegant holiday side dish perfectly balances the earthy, dense texture of sweet potatoes with the rich, caramelized notes of pure maple syrup. Eschewing artificial additives, this recipe relies on whole, fresh ingredients to provide a clean and satisfying flavor profile. The contrast between the velvety whipped potato base and the crunchy, buttery pecan-maple crumble makes this an essential centerpiece for any festive gathering.
Ingredients
4 lbs sweet potatoes, peeled and cubed
0.5 cup pure maple syrup, grade A dark
0.5 cup unsalted butter, melted
1 cup pecans, finely chopped
0.3 cup light brown sugar, packed
1 tsp ground cinnamon
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Boil the peeled sweet potatoes in salted water until fork-tender, about 15 minutes.
Drain the potatoes thoroughly and transfer them into a large mixing bowl.
Mash the potatoes until smooth using a potato ricer or hand masher.
Stir in half of the melted butter and two tablespoons of maple syrup into the mash.
Spread the potato mixture evenly into a lightly greased 9×13 baking dish.
In a separate small bowl, combine the pecans, brown sugar, remaining butter, and remaining maple syrup.
Sprinkle the pecan mixture uniformly over the top of the potato layer.
Bake for 30 minutes until the topping is golden brown and the edges are bubbling.
Remove from the oven and let rest for 5 minutes before serving.
Notes
Roast the sweet potatoes instead of boiling to further concentrate their natural sugars. For extra depth, toast the chopped pecans in a dry skillet for three minutes before mixing into the crumble. A pinch of freshly grated nutmeg pairs beautifully with the cinnamon to enhance the maple notes.
- Prep Time: 20
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American Holiday
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 22g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 30mg