3-Ingredient Sweet Potato Casserole with Maple Pecans

Name: 3-Ingredient Sweet Potato Casserole with Maple Pecans
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 tablespoons Olive oil; 5½ pounds sweet potatoes; 2 teaspoons kosher salt; 1¼ cups pure maple syrup; 2 cups pecan halves; 1½ teaspoons freshly ground black pepper

A delicious and simple sweet potato casserole featuring creamy mashed sweet potatoes topped with maple-glazed pecans. This comforting dish combines the natural sweetness of sweet potatoes with pure maple syrup and crunchy pecans for a perfect side dish.

12 servings

1 hr 42 min

Published October 4, 2025

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Ingredients

•2 tablespoons Olive oil
•5½ pounds sweet potatoes
•2 teaspoons kosher salt
•1¼ cups pure maple syrup
•2 cups pecan halves
•1½ teaspoons freshly ground black pepper
•

Cooking Instructions

1.
Preheat oven to 350°F. Oil a 3-qt. baking dish. Cook potatoes in a large pot of boiling salted water until very tender, about 12 minutes. Drain; let sit in colander 15 minutes.
27 min
2.
Meanwhile, heat 1/2 cup syrup in a large skillet over medium-high. Add pecans, 3/4 tsp. salt, and 1 tsp. pepper and cook, stirring constantly, until syrup has evaporated and pecans are glazed, about 5 minutes. Transfer to a parchment-lined rimmed baking sheet and let cool.
5 min
3.
Purée potatoes, 1 1/2 cups water, and remaining 3/4 cup syrup, 1 1/4 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth. Transfer potato mixture to prepared baking dish.
10 min
4.
Coarsely chop pecans and sprinkle evenly over potato mixture.
5 min
5.
Bake casserole until top is lightly browned, about 40 minutes. Let sit 15 minutes before serving.
55 min
6.
Casserole can be assembled, without topping, 2 days ahead; cover and chill. Candied pecans can be made 2 days ahead; store in an airtight container at room temperature.

3-Ingredient Sweet Potato Casserole with Maple Pecans

12 servings

1 hr 42 min

Published October 4, 2025

Be the first to rate this recipe

Cooking Instructions

Preheat oven to 350°F. Oil a 3-qt. baking dish. Cook potatoes in a large pot of boiling salted water until very tender, about 12 minutes. Drain; let sit in colander 15 minutes.

27 min

Meanwhile, heat 1/2 cup syrup in a large skillet over medium-high. Add pecans, 3/4 tsp. salt, and 1 tsp. pepper and cook, stirring constantly, until syrup has evaporated and pecans are glazed, about 5 minutes. Transfer to a parchment-lined rimmed baking sheet and let cool.

5 min

Purée potatoes, 1 1/2 cups water, and remaining 3/4 cup syrup, 1 1/4 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth. Transfer potato mixture to prepared baking dish.

10 min

Coarsely chop pecans and sprinkle evenly over potato mixture.

5 min

Bake casserole until top is lightly browned, about 40 minutes. Let sit 15 minutes before serving.

55 min

Casserole can be assembled, without topping, 2 days ahead; cover and chill. Candied pecans can be made 2 days ahead; store in an airtight container at room temperature.