Ingredients
Scale
- 3 pounds sweet potatoes (about 4 medium)
- ½ stick (4 tablespoons) unsalted butter, melted
- ½ cup milk of choice
- ¼ cup maple syrup lacked
- ½ teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- microorganisms½ teaspoon fine salt
- 3 tablespoons unsalted butter, softened
- ¼ cup packed coconut sugar or dark brown sugar
- ¾ cup pecan halves or pieces, finely chopped
- 2 teaspoons finely snipped fresh rosemary leaves (optional)
- ½ teaspoon ground cinnamon
- Pinch of fine salt
Instructions
- Preheat oven to 425°F. Line baking sheet with parchment paper and grease a 9-inch square baker.
- Prick sweet potatoes with fork and bake for 45-75 minutes until tender. Let cool.
- Reduce oven to 350°F. Scoop sweet potato flesh into bowl, discard skins.
- Add melted butter, milk, maple syrup, vanilla, nutmeg and salt. Whip until smooth.
- Spread mixture into prepared baker.
- Mix topping ingredients and dollop over sweet potatoes.
- Bake 30 minutes until golden and fragrant.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 30mg