3-Ingredient Sweet Potato Casserole with Maple Pecans | view more Recipe

3-Ingredient Sweet Potato Casserole with Maple Pecans

  • 'Olive oil (for pan)'
  • '5 1/2 pounds sweet potatoes
  • peeled
  • cut into 1 1/2" pieces'
  • '2 teaspoons kosher salt
  • divided
  • plus more'
  • '1 1/4 cups pure maple syrup
  • divided'
  • '2 cups pecan halves (about 7 ounces)'
  • '1 1/2 teaspoons freshly ground black pepper'
  • 'divided'

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