Maple Sweet Potato Casserole Recipe for Two
I like sweet potatoes at Thanksgiving, but also other times of the year. They are a nice switch from a Russet potato. This recipe gives you a different way to serve these awesome vegetables. Toasting them brings out their nutty flavor. The spices and pecans make for a flavorful and comforting dish.
Maple Sweet Potato Casserole
I like sweet potatoes at Thanksgiving, but also other times of the year. They are a nice switch from a Russet potato. This recipe gives you a different way to serve these awesome vegetables. Toasting them brings out their nutty flavor. The spices and pecans make for a flavorful and comforting dish.
Equipment
- Small bowl
Ingredients
- 1 Large Sweet potato , peeled and cut into 1-inch cubes, about 2 cups
- 1/2 Tbsp Olive oil
- 1/4 tsp Ground cinnamon
- 1/8 tsp Ground nutmeg
For the Filling
- 1 Tbsp Fairlife 2% milk
- 1 Tbsp Butter , softened
- 1 Tbsp Brown sugar , unpacked
- 1 Tbsp Maple syrup
- 1/2 tsp Vanilla extract
- 1/8 tsp Ground cinnamon
- 1/64 tsp Allspice
For the Topping
- 3 Tbsp Pecans , toasted and chopped
- 1 Tbsp Maple syrup
Instructions
- Preheat oven to 400℉. Prepare a small rimmed baking sheet with parchment paper.
- Add the cubed sweet potato, olive oil, 1/4 tsp of cinnamon, and nutmeg to a 1-quart bowl. Mix to coat the sweet potatoes.
- Place potato cubes on the baking sheet in a single layer. Place in the oven and bake for 30 minutes or until tender.
- Reduce oven to 375℉. Lightly grease a shallow 4×6-inch baking dish.
- In the same 1-quart bowl, add the milk, vanilla, brown sugar, 1 Tbsp maple syrup, 1/8 tsp cinnamon, allspice, butter, and roasted sweet potatoes. Mix. You want a mixture of mashed and cubed sweet potato.
- Scoop the mixture into the prepared baking dish, evenly spreading the mixture.
- To a small bowl, add the pecans and 1 Tbsp maple syrup. Mix. Place the topping over the casserole and cover with foil.
- Bake for 10 minutes. Remove from the oven and let it cool slightly before serving.
Notes
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.
Nutrition
Serving: 3/4 CupCalories: 330kcalCarbohydrates: 45gProtein: 3gFat: 16gSaturated Fat: 4.5gCholesterol: 15mgSodium: 120mgPotassium: 520mgFiber: 5gSugar: 22gCalcium: 90mgIron: 1.1mg
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