Maple Garlic Sweet Potato Casserole
Maple garlic sweet potato casserole is a crowd-pleaser, perfect for holiday gatherings or cozy dinners, offering a balance of velvety smooth potatoes and a crisp, flavorful topping.
Servings: 8 people
Equipment
- Baking Dish 9 x 13-Inch
Ingredients
- 4 sweet potatoes
- ¼ Cup butter
- 1 Tablespoon garlic fresh minced
- ¼ Cup heavy cream
- ¼ Cup maple syrup
- 2 eggs beaten
- 1 Teaspoon ground cinnamon
- 1 Teaspoon vanilla extract
- 1 Teaspoon salt
For the Streusel Topping:
- 4 Slices bacon chopped
- 6 to 8 fresh sage leaves
- 1 Tablespoon fresh rosemary chopped
- 1/3 Cup all purpose flour
- 1/3 Cup brown sugar packed
- 1/2 Cup pecans roughly chopped
- 1 Teaspoon smoked paprika
Instructions
Prepare the Sweet Potatoes:
- Wash and dry the sweet potatoes, then poke a few holes into them with a knife.
- Cook for 15 minutes in the microwave or boil the sweet potatoes in a large pot of salted water for 15 to 20 minutes or until fork-tender.
- Drain the sweet potatoes and let them cool for 5 minutes, then scoop the potatoes from the skins. Discard the skins.
- Mash the sweet potato flesh in a large mixing bowl until smooth.
- Melt the butter over a medium heat and let it cook until it turns golden brown and develops a nutty aroma. Stir constantly to avoid burning.
- Add the garlic and sauté for 1 or 2 minutes until fragrant but not browned.
- Pour the melted butter and garlic into the mashed sweet potatoes.
- Mix in the heavy cream, maple syrup, beaten eggs, cinnamon, vanilla extract, and salt.
Make the Bacon Sage Streusel Topping:
- Fry the bacon in a skillet over a medium heat until crispy.
- Crumble the bacon into a bowl..
- In a medium bowl, mix the flour, brown sugar, smoked paprika, and pecans.
- Add the cooked bacon, sage, and rosemary.
- Stir in 2 tablespoons of the bacon drippings for extra flavor until the mixture is crumbly.
Assemble and Bake:
- Preheat the oven to 350°F.
- Spread the sweet potato mixture evenly into a greased 9 x 13-inch baking dish using a spatula.
- Sprinkle the streusel topping evenly over the sweet potato mixture.
- You can add a couple fresh sage leaves and pecan halves over the streusel before or after baking.
- Bake in the preheated oven for 25 to 30 minutes or until the topping is golden brown and the edges are bubbling.
- Serve hot.
Notes
Browned butter: Melt the butter over a medium heat and let it cook until it turns golden brown and develops a nutty aroma. Stir constantly to avoid burning, and remove from heat as soon as it’s ready to prevent overcooking.
Layer evenly: Spread the sweet potato mixture evenly in a casserole dish to ensure it cooks uniformly. Sprinkle the streusel topping generously over the entire surface for even coverage.
Bake until golden: Bake the casserole for 25 to 30 minutes or until the streusel topping is golden brown and crisp. Keep an eye on it to prevent burning, and cover loosely with foil if the topping browns too fast.
Serve hot: It's best to serve the casserole hot out of the oven for the best flavor and texture. The warm, aromatic topping and creamy filling are at their peak when freshly baked.
Layer evenly: Spread the sweet potato mixture evenly in a casserole dish to ensure it cooks uniformly. Sprinkle the streusel topping generously over the entire surface for even coverage.
Bake until golden: Bake the casserole for 25 to 30 minutes or until the streusel topping is golden brown and crisp. Keep an eye on it to prevent burning, and cover loosely with foil if the topping browns too fast.
Serve hot: It's best to serve the casserole hot out of the oven for the best flavor and texture. The warm, aromatic topping and creamy filling are at their peak when freshly baked.
Nutrition
Calories: 276kcal | Carbohydrates: 45g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 51mg | Sodium: 383mg | Potassium: 492mg | Fiber: 4g | Sugar: 21g | Vitamin A: 16347IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 1mg
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