Sandra's Sweet Potato Casserole

Thanksgiving 2022

Casserole Ingredients:

4-5 lbs. Sweet potatoes, baked and skinned

1 cup maple syrup

¼ t. allspice

1 t. cinnamon

¼ t. nutmeg

2 eggs

Orange zest, optional

Topping ingredients:

2 cups pecan halves

½ cup maple syrup

½ t. salt

Wash and dry potatoes. Bake sweet potatoes at 350-400 degrees individually wrapped in aluminum foil. Do not oil potatoes. Place potatoes for baking on cookie sheet to catch drippings that usually escape from foil. Test for doneness by sticking knife or toothpick in potato. Allow at least one hour for baking—depending on size of potatoes. For easier skinning of potatoes, cut off ends and make a slice long ways across potato. Skin should slide off easily. Sometimes there will be a fibrous part under the peeling. I normally discard that. All potatoes will not have it.

Mash the potatoes using a potato masher or get your hands in there and work them apart. Add remaining ingredients and place in buttered casserole.

For topping – Heat ½ cup maple syrup in a large skillet over medium heat. Add 2 cups pecan halves and the ½ t. salt. Cook, stirring constantly, until syrup has evaporated and pecans are glazed. Transfer to a parchment lined baking sheet until cool. Separate the pecans when removing from the pan so they dry individually.

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

Bake in buttered casserole dish at 350 for 30-45 minutes. Let set 15 minutes before serving.

Notes:

Topping – make the whole two cups. Even if you don’t need them all, they are delicious for snacking.

I didn’t put the nut topping on right away. I added them the last 20 minutes or so.

Casserole – Kristen and I think we used more like 6 lbs. Of potatoes, so many want to consider the amount of syrup depending on sweetness desired. The casserole tended a little toward savory side with our proportions which we really liked.