Ingredients
5 large sweet potatoes
1 cup heavy cream
1 stick butter, unsalted
1 cup pecans, chopped
3 tbsp maple syrup
1 tsp salt
1 cup brown sugar
Directions
Step 1
Peel and cut the sweet potatoes into smaller pieces so they cook faster. Boil the potatoes until fork tender, 12-15 minutes. Drain the sweet potatoes and add them back to the same pot.
5 large sweet potatoes
Step 2
While the potatoes are cooking, add the butter to a small skillet on medium heat, cook the butter until it turns into browned butter, stirring constantly, it'll start smelling very nutty and delicious, should take 5-8 minutes.
1 stick butter, unsalted
Step 3
Add the heavy cream and 1/2 cup of the brown sugar to the sweet potatoes and start mashing them.
1 cup heavy cream
1 cup brown sugar
Step 4
Stir in the browned butter and the salt, mix to fully combine.
1 stick butter, unsalted
1 tsp salt
Step 5
In a smaller bowl, mix together the remaining brown sugar, pecans and maple syrup.
1 cup pecans, chopped
3 tbsp maple syrup
1 cup brown sugar
Step 6
To assemble the sweet potato casserole, add the mashed sweet potatoes to a baking dish, then top it off with the pecan mixture.
Step 7
Bake at 350 degrees for 15-20 minutes.
