Sweet potato and pecan casserole


Ingredients: 2 individual casseroles

  • 450 g sweet potatoes (2 medium ones)
  • 80 ml milk (I used almond milk)
  • 20 g softened butter
  • 1 teaspoon of cinnamon
  • 25 g maple syrup (or you can use brown sugar)
  • Few drops of vanilla extract
  • 1 egg
  • Salt
  • Topping:
    • 35 g flour
    • 50 g brown sugar
    • 25 g softened butter
    • Salt
    • Handful of pecan nuts


  1. Preheat the oven to 180 ° C.
  2. Wash, peel and cut the sweet potatoes.
  3. Steam them for 15 to 20 min, it’s ready when you can stick a knife easily. Drain and cool, then mash them in a bowl (it works well with a fork).
  4. Add the butter to the mashed sweet potatoes, then the milk, maple syrup, vanilla, cinnamon salt and the egg. Mix well all together.
  5. Transfer to 2 small baking dish.
  6. For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together.
  7. Stir in the pecans.
  8. Spread the mixture over the top of the sweet potatoes.
  9. Bake until mostly set in the center and golden on top, 25 to 30 minutes.
  10. Serve hot.