Ingredients
Sweet Potato Mixture
- 4 large sweet potatoes (peeled and cubed into 1-inch pieces)
- ¾ cup brown sugar (packed)
- ¼ cup pure maple syrup (real maple syrup, not pancake syrup)
- 1 teaspoon cinnamon or pumpkin pie spice
- 3 tablespoons heavy cream or half-and-half
- ¼ cup salted butter (melted)
- 2 large eggs
Candied Bacon and Pecans
- 4 slices thick cut bacon (cut into ⅛-inch pieces)
- 1 cup pecan halves
- ½ cup brown sugar (packed)
- 2 tablespoons pure maple syrup (or as needed for drizzling)
- ½ teaspoon cinnamon
- ½ teaspoon smoked paprika or paprika
- ¼ teaspoon salt
- 1 teaspoon lemon zest (optional but strongly recommended)
Instructions
- Read Recipe: Review the entire recipe beforehand to understand all stages, including boiling and baking, ensuring a smooth cooking process.
- Boil Potatoes: Place sweet potato chunks in a large stockpot, cover with water, and bring to a boil. Cook over high heat until the potatoes are fork tender, about 20 minutes. Drain thoroughly and transfer to a large bowl.
- Preheat Oven: Preheat your oven to 350°F (175°C) if you are continuing the preparation without pausing.
- Mash Potatoes: Add brown sugar, maple syrup, cinnamon or pumpkin pie spice, cream, melted butter, and eggs to the sweet potatoes in the bowl. Using a handheld electric mixer, beat on medium-high until fluffy and fully combined.
- Grease Casserole Dish: Spray a 2-quart casserole dish with cooking spray. Transfer the mashed sweet potato mixture into the dish. If preparing ahead, cover tightly with plastic wrap or foil and refrigerate.
- Line Baking Sheet: Line a baking sheet with parchment paper. Add the bacon pieces and pecan halves, tossing to combine evenly.
- Prepare Candied Mix: In a small bowl, combine brown sugar, maple syrup, cinnamon, smoked paprika, salt, and lemon zest. Adjust maple syrup quantity if needed to get a thick but drizzle-able consistency.
- Coat Bacon and Pecans: Slowly drizzle the sugar-spice mixture over the bacon and pecans, stirring lightly to coat all pieces evenly.
- Bake Candied Topping: Bake the coated bacon and pecan mixture on the baking sheet for 15 to 20 minutes until well toasted and caramelized.
- Add Topping to Casserole: Sprinkle the candied bacon and pecans evenly over the sweet potato casserole.
- Bake Casserole: Place the casserole on the middle oven rack and bake for 35 to 40 minutes until set. If the top browns too quickly, cover with foil after 15–20 minutes baking, then remove foil for the last 5 minutes.
- Cool and Serve: Allow the casserole to cool briefly before serving. Best enjoyed warm and fresh. Store leftovers airtight in the fridge for up to 5 days or freeze for up to 4 months.
Notes
- Brown sugar should be packed firmly for accurate measurement.
- Use real pure maple syrup, not pancake syrup, for best flavor.
- Melted butter integrates better into the sweet potato mixture for smoother texture.
- When lining the baking sheet, parchment paper prevents sticky, burnt sugar residue and eases cleanup.
- Lemon zest adds a subtle bright flavor but is optional.
- You can make the sweet potato mixture ahead of time; just cover and refrigerate until ready to bake.
- Adjust the maple syrup in the candied topping mixture to achieve the perfect drizzle consistency—not too runny or thick.
- If the casserole top browns too quickly during baking, tent loosely with foil to prevent burning.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
