A classic holiday side dish, this sweet potato casserole with pecans is topped with a buttery, nutty crumb topping (no marshmallows) and will become a family favorite!

Ingredients:

sweet potatoes

eggs

whole milk

salted butter

pure maple syrup

brown sugar

sea salt

ground cinnamon

ground ginger

ground nutmeg

This sweet potato casserole recipe is is the best of the best. It's silky smooth with rich fall spices and perfectly sweetened.

Step-by-step instructions!

Follow our easy instructions for success!

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Individually wrap the potatoes in foil and put them on a baking sheet. Bake until the sweet potatoes are tender and compress when touched.

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In a medium bowl, use a fork or pastry cutter to combine butter, brown sugar, flour sea salt and cinnamon until a coarse meal forms.

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Add pecans and stir until evenly distributed in the mixture. Set aside.

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Use a potato ricer to mash the cooked sweet potato flesh - discard any stringy pieces left in the ricer.

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