Sweet Potato Casserole with Maple Sage Pecan Butter
The pecan topping is everything in this Sweet Potato Casserole with Maple Sage Pecan Butter. It’s buttery, nutty and the earthy sage all make for the perfect flavor marriage with the sweet potato.
Being a British ex-pat, I did not know of this amazing dish until I move to the United States. I’ve had many years of Thanksgiving dinners but don’t enjoy sweet potato casseroles I’ve had in the past because they are too sweet.
This recipe is not overly sweet and is my compromise between sweet and savory and. You will find there are no marshmallows or brown sugar, just maple syrup. And it is so good!
What? Sweet potato casserole without marshmallows? Oh yes. There are others out there like myself who are not a fan.
I know I have many fellow British followers (along with many other countries) who may not be familiar with this American holiday dish. I am here to tell you, please make this for Christmas, you will not be disappointed.
So here were are, already in to November and I’m already seeing Thanksgiving and even Christmas advertising on TV and the internet. Is this because last year was not so great and we are ready to redeem? Probably.
Earlier this week, I posted a new recipe for Herb Butter Roast Turkey Breast with Gravy for Two (picture below). This is the perfect size if you’re not feeding a crowd. Besides, we all know the breast meat is the best part of the bird anyway and this recipe makes enough for leftovers. Plus, the vegetables and gravy are all made in the same pan as the turkey.
This is not a giant sweet potato casserole. The dish I used is 8 1/2 x 6x 2-inches high (22 x 15 x 5 cm). Just under 1 quart (1 liter) in volume. The smaller size serves 4, but makes this the perfect casserole for two with leftovers.
If you’re looking for more Thanksgiving/Christmas recipes, I have got you more than covered:
Side dishes:
- Roasted Brussels Sprouts with Cranberry Glaze
- Creamy Microwave Mashed Potatoes
- Slow Cooker Green Beans with Shallots and Almonds
- Crockpot Orange, Honey and Herb Glazed Carrots
- Cornbread Sage and Onion Stuffing
- Quick Cranberry Orange Sauce
Roasted Meat:
- Spatchcock Cranberry Orange Glazed Turkey
- Mandarin Orange Spiced Glazed Ham
- Perfect Roast Turkey
- Orange and Bourbon Glazed Ham
Dessert:
- Maple Sweet Potato Pie
- Mixed Berry Fruit Cobbler with Pecan Topping
- Pumpkin Turtle Cheesecake
- Bourbon Pecan Pie
If you’ve made this Sweet Potato Casserole with Maple Sage Pecan Butter, you can leave a comment below, or a question. I love to hear from my readers.
Sweet Potato Casserole with Maple Sage Pecan Butter
Creamy sweet potato casserole, topped with a chopped pecan topping with butter, sage and maple syrup.
Ingredients
- For the potatoes:
- 1 pound sweet potatoes, peeled and cut into large pieces
- 4 tablespoons salted butter melted
- 1 large egg, whisked
- Small pinch ground nutmeg
- For the topping:
- 3/4 cup (70 grams) unsalted pecan halves
- 2 tablespoons salted butter, softened to room temperature
- 1 tablespoon maple syrup
- 2 1/2 teaspoons sage leaves, chopped
Instructions
- For the potatoes:
Add the potatoes to a large pan and cover with water. Bring to a boil and cook for 15 to 20 minutes until very tender when you insert a fork. Drain then mash well. Stir in the butter, egg and nutmeg. Transfer to a casserole dish. - Preheat oven to 350°F/176°C.
- For the topping:
Add the pecans to a blender and pulse until they are chopped. - To a bowl, add the softened butter, maple syrup, sage leaves and pecans, mix well.
- Add spoonfuls of the butter to the top of the mash and sprinkle with pecans.
- Bake for 25 minutes until the butter is melted and the pecans are browned.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 426Total Fat 34gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 16gCholesterol 108mgSodium 242mgCarbohydrates 29gFiber 5gSugar 11gProtein 5g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
