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 (453 grams) orange sweet potatoes/yams peeled and cut into large pieces
- 4 tablespoons salted butter melted
- 1 large egg whisked
- Small pinch ground nutmeg
For the topping:
- ¾ cup (70 grams) unsalted pecan halves
- 2 tablespoons salted butter softened to room temperature
- 1 tablespoon maple syrup
- 2 ½ teaspoons sage leaves chopped
Instructions
Make 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.
Make 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.
Video
Nutrition
Serving: 1 | Calories: 426kcal | Carbohydrates: 29g | Protein: 5g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 242mg | Fiber: 5g | Sugar: 11g