Maple Cinnamon Sweet Potato Casserole

I want to try my hand at sweet potatoes this year at Thanksgiving. I remember one year at my Aunt and Uncle's they had one awesome sweet potato casserole for an Easter. It was the first time I tried it and it was only because everyone proclaimed how much the dish tasted like pumpkin pie. So I gave it a whirl and LOVED it too. Haven't had them since, but I want to try a recipe of my own.

I scrounge the internet and concocted this little ditty and I can't wait to try it out this month before Thanksgiving and hopefully even during Thanksgiving, if it turns out well.


2-29oz Cans Sweet Potatoes (or 4½ lbs cooked, pealed & mashed sweet potatoes)
1/2 cup butter, melted
1/3 cup evaporated milk
1/4 cup dark brown sugar (or brown sugar)
1/8 cup Maple Syrup (real)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 eggs, beaten

1½ cup light brown sugar
3/4 cup all-purpose flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1/3 cup butter
1½ cup chopped pecans


1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

2. In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, evap. milk, dark brown sugar, maple syrup, vanilla extract, cinnamon, nutmeg, salt and eggs. Spread sweet potato mixture into the prepared baking dish.

3. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.

4. Bake for 25 minutes in the preheated oven, or until golden brown.