Maple Pecan Sweet Potatoes Recipe

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Maple Pecan Sweet Potatoes

Lynette !


This recipe can be made up to 2 days in advance. Just bake the potatoes and assemble the casserole. Then refrigerate and bake just before serving. My kids have always fought over the marshmallow or pecan topping....this one has both.

☆☆☆☆☆ 0 votes
10 Min
1 Hr 40 Min


2 3/4 lb
sweet potatoes
1/4 c
half-and-half cream
3 Tbsp
butter, melted
3 Tbsp
maple syrup
1 tsp
kosher salt
1/2 tsp
black pepper, freshly ground
1/4 tsp
vanilla extract
1/4 tsp
ground cinnamon
1/8 tsp
ground allspice
1 large
egg, lightly beaten
cooking spray
1/2 c
miniature marshmallow
3 Tbsp
pecans, chopped


1Preheat oven to 400 degrees.
2Pierce the sweet potatoes several times with a fork; place on a foil lined baking sheet. Bake at 400 degrees for 1 hour or until tender. Cool slightly; seel and mash in a large bowl.
3Reduce the oven temperature to 350 degrees.
4Stir the half-and-half and the next 8 ingredients (through egg) into the sweet potatoes. Spoon the mixture into a 2 quart baking dish coated with cooking spray. Bake at 350 degrees for 15 minutes.
5Sprinkle with the mini marshmallows and chopped pecans. Bake 12 minutes or until the marshmallows are slightly melted. Serve immediately.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Southern