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overlapping orange sweet potato rounds with a light glossy maple glaze and loosely scattered toasted pecan halves in a plain baking dish
Rachel Kim

Maple Pecan Sweet Potato Casserole

Maple syrup works well with actual pieces of sweet potato, where a thin glaze can collect along the edges instead of disappearing into a whole bowl of mash. The pecans stay in halves and go on late enough to toast without becoming dark and bitter. Slice the potatoes evenly and give them a short simmer before they reach the oven; that head start lets the syrup thicken while the centers finish cooking rather than forcing you to choose between tender potatoes and scorched sugar at the bottom of the dish.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 lbs sweet potatoes peeled and cut into 1/2-inch rounds
  • 1/3 cup pure maple syrup divided
  • 3 tbsp unsalted butter melted
  • 1/4 cup water
  • 1 tbsp fresh lemon juice
  • 3/4 tsp fine salt
  • 1/4 tsp ground cinnamon
  • 3/4 cup pecan halves
  • 1 tsp unsalted butter for the dish

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch baking dish. Simmer the sweet potato rounds in a large pot of water for 7 to 8 minutes until the outer edges soften but the centers still offer resistance; drain carefully.
  2. Reserve 1 tablespoon maple syrup. Whisk the remaining syrup with melted butter, water, lemon juice, salt and cinnamon.
  3. Arrange the rounds in overlapping layers in the dish and pour the maple mixture evenly over them. Cover with foil and bake for 20 minutes.
  4. Toss the pecan halves with the reserved syrup. Uncover the dish, spoon some hot glaze over the potatoes and scatter the pecans loosely across the top.
  5. Bake for 12 to 15 minutes more until the potatoes are tender, the glaze is bubbling and the pecans are toasted. Rest for 10 minutes before serving.