Ingredients
Scale
For the Sweet Potato Filling:
- 4 cups sweet potatoes, peeled and cubed
- 2 large eggs
- 1/3 cup maple syrup
- 1/4 cup unsalted butter, melted
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
For the Pecan Topping:
- 1 cup chopped pecans
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Boil sweet potatoes for 15–20 minutes, or until fork-tender. Drain well.
- Mash the sweet potatoes until smooth.
- Add eggs, maple syrup, melted butter, milk, vanilla, cinnamon, nutmeg, and salt. Mix until creamy.
- Spread the mixture evenly into the prepared baking dish.
- In a bowl, combine pecans, flour, brown sugar, melted butter, and cinnamon until crumbly.
- Sprinkle the pecan topping evenly over the sweet potato mixture.
- Bake for 30–35 minutes, or until the topping is golden brown.
- Let cool for 10 minutes before serving.
PREP TIME & NUTRITION:
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 10
- Calories: 290
- Net Carbs: 32g
- Fats: 16g
- Protein: 4g