3 Ingredient Casserole Recipes
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- 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
3-ingredient Sweet Potato Casserole With Maple Pecans
Thanksgiving , Vegetarian , Dinner , Wheat/Gluten-Free , Dairy Free , Side , Vegan , Sweet Potato/Yam , Maple Syrup , Pecan , 3-Ingredient Recipes
Author: Anna Stockwell
Maple Syrup Pumps Up The Flavor Of Puréed Sweet Potatoes And Provides A Sweet Glaze For Extra-peppery Candied Pecans In This Classic Thanksgiving Side.
Yield: 8-10 servings
Number Of Ingredients: 6
Steps:- Preheat oven to 350°F. Oil a 3-qt. baking dish. Cook potatoes in a large pot of boiling salted water until very tender, about 12 minutes. Drain; let sit in colander 15 minutes.
- Meanwhile, heat 1/2 cup syrup in a large skillet over medium-high. Add pecans, 3/4 tsp. salt, and 1 tsp. pepper and cook, stirring constantly, until syrup has evaporated and pecans are glazed, about 5 minutes. Transfer to a parchment-lined rimmed baking sheet and let cool.
- Purée potatoes, 1 1/2 cups water, and remaining 3/4 cup syrup, 1 1/4 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth. Transfer potato mixture to prepared baking dish.
- Coarsely chop pecans and sprinkle evenly over potato mixture.
- Bake casserole until top is lightly browned, about 40 minutes. Let sit 15 minutes before serving.
- Do Ahead
- Casserole can be assembled, without topping, 2 days ahead; cover and chill. Candied pecans can be made 2 days ahead; store in an airtight container at room temperature.
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