Maple Sweet Potato Casserole Recipes

MAPLE-SWEET POTATO CASSEROLE

Steps:

• Heat oven to 350°F.
• Prick potatoes with fork; place in single layer on microwaveable plate. Microwave on HIGH 12 to 14 min. or tender. Cool slightly.
• Peel potatoes. Place potatoes in large bowl. Add butter, milk and syrup; mash to desired consistency. Stir in seasonings.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray.
• Bake 30 min. or until heated through.
• Top with marshmallows and nuts. Bake 7 to 9 min. or until marshmallows are slightly puffed and golden brown.

MAPLE -BAKED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees. In a large saucepan, cover the sweet potato slices with water and bring to a boil. Reduce heat to moderate and cook until just tender. About 5 minutes. Drain well.
• Arrange potato slices in a large casserole. Season with salt and pepper and then dot with butter pieces. Drizzle potatoes with maple syrup, sprinkle with water and bake for 25 minutes or until tender and lightly browned. If necessary, you can broil the casserole for a minute or two before serving.

MASHED MAPLE SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Place sweet potatoes onto the prepared baking sheet, and bake in preheated oven until soft, 45 minutes to 1 hour. Remove from the oven and allow to cool slightly before peeling and placing into a large bowl.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart casserole dish.
• Mash the warm potatoes along with butter, cream, vanilla extract, brown sugar, salt, 1/2 cup maple syrup, 1 cup chopped pecans, and eggs. Spread mashed sweet potato into the prepared baking dish, and sprinkle with the remaining 2 tablespoons of maple syrup, and 1/4 cup of pecans.
• Bake sweet potatoes in preheated oven until thoroughly hot, 30 to 35 minutes.

CHEF JOHN'S SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish with butter.
• Place sweet potato cubes into a large pot, cover with water, and add a large pinch of salt. Bring to a boil and cook until a knife is easily inserted into a sweet potato cube, about 10 minutes. Drain well. Return to the pot and mash 2 tablespoons butter into sweet potatoes.
• Whisk eggs, maple syrup, buttermilk, milk, vanilla extract, cayenne pepper, allspice, and 1/2 teaspoon salt together in a large bowl until smooth. Gradually mash sweet potatoes into egg mixture, starting with 2 tablespoons of sweet potato mixture, until all sweet potatoes are incorporated. Transfer sweet potatoes into prepared baking dish.
• Mix pistachios, brown sugar, flour, and 1/4 cup melted butter together until completely mixed. Crumble topping evenly over top of sweet potatoes. Use the back of a fork to gently press pistachio mixture down onto sweet potatoes.
• Bake in the preheated oven until topping is browned and casserole is set, 25 to 30 minutes. If desired, place under oven's broiler for 5 minutes to give topping a little more brown color. Let rest to cool slightly before serving, about 10 minutes.

MAPLE MISO SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 375°. Place tahini in freezer for 20 minutes. Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Meanwhile, make topping by combining flour and sugar; cut in butter and chilled tahini until crumbly. Stir sesame seeds., Drain potatoes; return to pan. Beat until mashed. Add butter, maple syrup, miso paste, rice vinegar, cinnamon and ginger. Transfer to a greased 13x9-in. baking dish. Sprinkle topping over mixture., Bake, covered, 15 minutes. Uncover, bake until topping is golden brown, 15- 20 minutes.

MAPLE SWEET POTATO CASSEROLE WITH APRICOTS

Steps:

• Place sweet potatoes in an ungreased 1-1/2-qt. baking dish. Combine remaining ingredients; pour over the potatoes. Bake, uncovered, at 350° for 45 minutes or until heated through.

3-INGREDIENT SWEET POTATO CASSEROLE WITH MAPLE PECANS

Steps:

• Preheat oven to 350°F. Oil a 3-qt. baking dish. Cook potatoes in a large pot of boiling salted water until very tender, about 12 minutes. Drain; let sit in colander 15 minutes.
• Meanwhile, heat 1/2 cup syrup in a large skillet over medium-high. Add pecans, 3/4 tsp. salt, and 1 tsp. pepper and cook, stirring constantly, until syrup has evaporated and pecans are glazed, about 5 minutes. Transfer to a parchment-lined rimmed baking sheet and let cool.
• Purée potatoes, 1 1/2 cups water, and remaining 3/4 cup syrup, 1 1/4 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth. Transfer potato mixture to prepared baking dish.
• Coarsely chop pecans and sprinkle evenly over potato mixture.
• Bake casserole until top is lightly browned, about 40 minutes. Let sit 15 minutes before serving.
• Do Ahead
• Casserole can be assembled, without topping, 2 days ahead; cover and chill. Candied pecans can be made 2 days ahead; store in an airtight container at room temperature.