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Maple Crunch Sweet Potato Casserole
This maple crunch sweet potato casserole is a smooth maple kissed filling topped with a perfectly crumbly and filled with oats and pecans. Your holiday table won’t be complete without it!
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Servings:
12
Servings
Author:
Carlee
Ingredients
Sweet Potatoes
80
oz
canned sweet potatoes
¼
cup
maple syrup
2
teaspoons
salt
2
Tablespoons
butter
melted
½
teaspoon
vanilla extract
2
eggs
Topping
4
Tablespoons
butter
melted
¾
cup
pecans
chopped
3
Tablespoons
all purpose flour
½
cup
old fashioned oats
⅓
cup
light brown sugar
1
teaspoon
ground cinnamon
Instructions
Preheat oven to 350°F and grease an 8 or 9-inch square casserole
Drain the sweet potatoes really well. Place in a large bowl and mash until smooth.
Stir in the maple syrup, salt, vanilla, eggs, and butter until well combined. Pour into prepared baking dish and smooth the top.
In a small bowl, mix together the topping ingredients and sprinkle over the top of the sweet potatoes.
Bake at 350°F for about 45-50 minutes.
Notes
If you would prefer to use fresh sweet potatoes, make about 7 cups of mashed sweet potatoes from either boiled or baked sweet potatoes.
Nutrition
Serving:
1
Serving
|
Calories:
349
kcal
|
Carbohydrates:
71
g
|
Protein:
7
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
6
g
|
Cholesterol:
46
mg
|
Sodium:
503
mg
|
Fiber:
9
g
|
Sugar:
32
g
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