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Sliced Sweet Potato Casserole
Thin-sliced sweet potatoes layered with maple brown sugar butter and baked under a crunchy pecan topping. No boiling, no mashing, and you can assemble it a day ahead for Thanksgiving
Servings: 4
Equipment
- Mandolin slicer with hand guard
- 9x9 baking dish or pie plate
- Small mixing bowl
- measuring cups and spoons
- Aluminum foil
- Sharp knife
Ingredients
For the sweet potatoes
- 4 large sweet potatoes, peeled
- 6 tablespoons unsalted butter, melted
- ⅓ cup pure maple syrup
- ¼ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
For the pecan topping
- ¾ cup chopped pecans
- 3 tablespoons packed brown sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons melted butter
- ¼ teaspoon cinnamon
- Pinch of salt
To finish (optional)
- 1 tablespoon maple syrup
Instructions
- Get your oven going: preheat your oven to 375* and lightly butter your baking dish. Put the dish somewhere close because once you start slicing those sweet potatoes, you are going to want to have them layered fairly quickly.
- Slice the sweet potatoes: peel the sweet potatoes and trim off the ends. Using a mandolin, slice the sweet potatoes into very thin rounds, about ⅛ inch thick. Please use the hand guard with your mandolin. Try to keep the slices fairly even, so they cook at the same rate.
- Make the buttery maple mixture: in a small bowl, whisk together the melted butter, maple syrup, brown sugar, cinnamon, salt, nutmeg, and vanilla. It will smell like Thanksgiving before we've even put anything in the oven.
- Start layering: arrange a layer of sweet potato slices across the baking dish. Drizzle the buttery mixture through the layers. Don’t worry if the potatoes look ridiculously high in the dish. They will shrink. And that's exactly what we want.
- Cover and bake: cover the casserole with foil and let it bake until the sweet potatoes are tender enough that a knife slides right through them. About 40 minutes. The foil gives the sweet potatoes a chance to steam and soften before we worry about those beautifully browned edges.
- Make the pecan topping: while the casserole is baking, stir together the chopped pecans, brown sugar, flour, melted butter, cinnamon, and salt. You want a crumbly mixture with little buttery clumps.
- Add the topping: Remove the foil after 40 minutes and check the potatoes with a thin knife. They should be starting to soften, but may still have some resistance in the center. Scatter the pecan mixture evenly over the top. Return the casserole to the oven, uncovered, and bake for another 15-25 minutes, or until the sweet potatoes are completely tender. And the top is golden brown. If the pecans are browning faster than you’d like, loosely cover the top with foil for the last few minutes.
- Let it sit: this is the part nobody wants to hear when they’re hungry. Let the casserole rest for 10-15 minutes before serving. That little bit of resting time helps the buttery sauce settle in the other layers instead of running all over the bottom of the dish. If you want, drizzle the finished casserole with a tiny bit of maple syrup and a sprinkle of flaky sea salt right before serving
Nutrition Facts
Sliced Sweet Potato Casserole
Amount per Serving
Calories
727
% Daily Value*
Fat
38
g
58
%
Saturated Fat
16
g
100
%
Trans Fat
1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
14
g
Cholesterol
60
mg
20
%
Sodium
472
mg
21
%
Potassium
963
mg
28
%
Carbohydrates
96
g
32
%
Fiber
9
g
38
%
Sugar
52
g
58
%
Protein
6
g
12
%
Vitamin A
32776
IU
656
%
Vitamin C
6
mg
7
%
Calcium
150
mg
15
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
