Maple-Glazed Sweet Potato Casserole with Pecan Crumble

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Sweet potatoes baked with warm maple syrup and topped with a crunchy pecan and brown sugar crumble, a comforting and vibrant Thanksgiving side dish. This American Thanksgiving recipe, ready in about 60 minutes, pairs sweet potatoes, maple syrup, and unsalted butter for a weeknight-friendly dinner. Each serving lands at about 280 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 35 min Serves 8 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Peel and cut 3 pounds of sweet potatoes into 1-inch chunks. Place in a large pot with water to cover and boil until tender, approximately 20 minutes. Drain well.
  2. Step 2: Mash the sweet potatoes with 4 tablespoons unsalted butter, 1/3 cup maple syrup, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt until smooth and creamy.
  3. Step 3: Transfer the mashed sweet potatoes to a 9x13-inch baking dish, smoothing the top.
  4. Step 4: In a bowl, combine 1 cup chopped pecans, 1/3 cup brown sugar, and 1/4 cup all-purpose flour. Cut in 2 tablespoons cold unsalted butter (not listed separately) with your fingers until the mixture resembles coarse crumbs.
  5. Step 5: Sprinkle the pecan crumble evenly over the sweet potato layer and bake for 25-30 minutes until the topping is golden and crispy.

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