A delightful twist on the classic sweet potato casserole, featuring a hint of maple and a crunchy pecan topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the correct temperature for baking.
Pierce the sweet potatoes with a fork and arrange them on a microwave-safe plate.
Piercing the sweet potatoes allows steam to escape, preventing them from bursting.
Microwave the sweet potatoes on high for about 15 minutes, turning them halfway through, until tender.
Microwaving is a quick method to soften the sweet potatoes for mashing.
Let the sweet potatoes cool slightly, then cut them in half and scoop the flesh into a mixing bowl.
Allowing the sweet potatoes to cool makes them easier to handle.
Mash the sweet potato flesh and mix in the maple syrup, butter, cinnamon, nutmeg, and eggs until smooth.
Mix thoroughly to ensure a smooth and creamy consistency.
Transfer the sweet potato mixture to a greased baking dish and spread evenly.
Greasing the dish prevents sticking and makes cleanup easier.
In a small bowl, combine the chopped pecans and brown sugar, then sprinkle over the sweet potato mixture.
Mixing the topping ingredients ensures an even distribution of sweetness and crunch.
Bake in the preheated oven for 40 minutes, or until the topping is golden and the casserole is heated through.
Check the casserole occasionally to prevent over-browning of the topping.
Let the casserole cool slightly before serving. Enjoy!
Allowing the dish to cool slightly enhances the flavors and makes serving easier.
