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Sweet potatoes are the star of this dish. They give it a lovely, sweet flavor. For this recipe, you need four large sweet potatoes. Peel and cut them into cubes. This helps them cook evenly. Maple syrup adds a rich sweetness to the casserole. Use 1/3 cup of pure maple syrup for the best taste. You also need 1/4 cup of unsalted butter, melted. The butter gives a creamy texture. It helps blend all the flavors nicely. To spice things up, you will need a few simple ingredients. Add 2 teaspoons of vanilla extract for warmth. A little cinnamon (1/2 teaspoon) and nutmeg (1/4 teaspoon) will bring out the sweet potato's natural flavor. Don’t forget to add salt to taste; it balances the sweetness. If you want to get creative, consider some fun add-ins. I like to sprinkle 1 cup of roughly chopped pecans on top. They add a nice crunch. You can also add 1/2 cup of mini marshmallows if you like a sweeter touch. They’ll give your casserole a lovely, toasted finish. For the full recipe, you can check the detailed instructions. Start by peeling and cutting 4 large sweet potatoes into cubes. Boil them in salted water for 15 to 20 minutes. You want them fork-tender. Once cooked, drain and let them cool for a few minutes. In a big bowl, mash the sweet potatoes until they are smooth. Now, add 1/3 cup of maple syrup, 1/4 cup of melted unsalted butter, and 2 teaspoons of vanilla extract. Sprinkle in 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and some salt to taste. Mix everything well until the flavors blend. Spread the sweet potato mixture evenly in a greased casserole dish. In a small bowl, combine 1 cup of chopped pecans with 2 tablespoons of maple syrup. This adds sweetness. Sprinkle this mix over the sweet potatoes. If you like, add 1/2 cup of mini marshmallows on top for extra sweetness. Preheat your oven to 375°F (190°C). Bake the casserole for 25 to 30 minutes. You want it heated through and the marshmallows golden brown. Once done, take it out and let it cool for a few minutes before serving. Enjoy this delicious dish, perfect for any gathering! For more details, check the Full Recipe. When picking sweet potatoes, look for firm ones. They should feel heavy for their size. Avoid any with soft spots or blemishes. The skin should be smooth and tight. Choose medium to large potatoes for even cooking. Spices bring life to your casserole. Cinnamon and nutmeg are my favorites. They add warmth and depth, making your dish special. You can add a pinch of allspice or ginger for more zing. Just remember, a little goes a long way. Presentation matters! Serve your casserole warm in the dish. Garnish with extra pecans for crunch. A drizzle of maple syrup adds shine and sweetness. You can also sprinkle some chopped parsley for a pop of color. These small touches make your dish more inviting. For the full recipe, check out the details provided earlier. {{image_2}} To make a nut-free version, simply leave out the pecans. You can replace them with sunflower seeds or pumpkin seeds for crunch. These seeds add a nice texture without the nut allergens. For a vegan version, swap the butter with coconut oil or a vegan butter. Use maple syrup to sweeten your dish. Instead of mini marshmallows, look for vegan marshmallows, or skip them altogether. This keeps the dish rich and flavorful while meeting vegan needs. You can add cranberries or diced apples for extra flavor. These fruits add a sweet and tart note that pairs well with sweet potatoes. Adding a bit of orange zest can also brighten up the dish. Try mixing in spices like ginger for a warm kick. Each twist can take this casserole to a new level. For the full recipe, check the details above. Store your Maple Pecan Sweet Potato Casserole in an airtight container. Let it cool to room temp before sealing. This helps keep the flavors fresh. Place it in the fridge if you plan to eat it within a few days. It will last for about 3 to 5 days in the fridge. If you want to keep it longer, freezing is a great option. To reheat, take the casserole out of the fridge. Preheat your oven to 350°F (175°C). Cover the dish with aluminum foil to prevent it from drying out. Heat for about 20-25 minutes. Check if it's warm all the way through. If you want the top crispy, remove the foil for the last 5 minutes. You can also use a microwave for quick reheating, but the oven gives better results. To freeze, portion the casserole into smaller containers. This makes it easy to thaw only what you need. Wrap the containers tightly with plastic wrap, then aluminum foil. Label with the date and type of dish. You can freeze it for up to 3 months. When ready to eat, thaw overnight in the fridge. Reheat as described above. Enjoy your tasty dish! Yes, you can use canned sweet potatoes. They are soft and ready to use. Just drain them well before mashing. Canned sweet potatoes save time, but fresh ones offer better flavor. The casserole lasts about 3 to 5 days in the fridge. Store it in an airtight container. Make sure it cools down before putting it away. Reheat it gently to keep the texture nice. You can use other nuts like walnuts or almonds. If you prefer no nuts, try sunflower seeds. These options keep the crunch and taste great. Yes, you can prepare this dish ahead. Make the sweet potato mix and store it in the fridge. Just add the pecans before baking. You can bake it the next day for a warm treat. For the complete recipe, check the Full Recipe section above. It has all the steps you need to make this tasty dish! This article covered how to make a tasty Maple Pecan Sweet Potato Casserole. We looked at key ingredients like sweet potatoes, maple syrup, and spices. I also shared simple steps to prepare, mix, and bake your dish. Plus, I included tips on storage and fun variations. In the end, this casserole is easy to make and delicious for any gathering. Trust me, you’ll want to try it! You'll impress your guests and enjoy every bite.

- Maple Pecan Sweet Potato Casserole

Elevate your family gatherings with this delicious Maple Pecan Sweet Potato Casserole! This easy-to-make dish combines the natural sweetness of sweet potatoes with rich maple syrup and crunchy pecans, perfect for any occasion. Discover step-by-step instructions and creative tips for making this flavorful delight, along with options for variations like vegan or nut-free. Click through to explore the full recipe and impress your guests with a comforting masterpiece!
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Ingredients
  

4 large sweet potatoes, peeled and cut into cubes

1/3 cup maple syrup

1/4 cup unsalted butter, melted

2 teaspoons vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

Salt to taste

1 cup pecans, roughly chopped

1/2 cup mini marshmallows (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large pot, boil the sweet potato cubes in salted water for 15-20 minutes or until fork-tender. Drain and let cool slightly.

      In a large mixing bowl, mash the sweet potatoes until smooth.

        Add the maple syrup, melted butter, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix well until all ingredients are fully incorporated.

          Spread the sweet potato mixture evenly into a greased casserole dish.

            In a small bowl, mix the chopped pecans with 2 tablespoons of maple syrup (for added sweetness) and sprinkle over the top of the sweet potato mixture.

              If desired, add mini marshmallows on top of the pecans for extra sweetness and a nice toasty appearance.

                Bake in the preheated oven for 25-30 minutes, or until the casserole is heated through and the marshmallows are golden brown.

                  Remove from the oven and let it cool for a few minutes before serving.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6-8

                      - Presentation Tips: Serve warm in the casserole dish, garnishing with a few extra pecans and a drizzle of maple syrup for added flair.