Although I enjoy a good cauliflower steak, cauliflower seems to be the star of the show these days, so they need some rivals. On the grill, cabbage steaks stick together beautifully and are a breeze to make.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 12 |
| Yield: | 1 (2-quart) casserole |
Ingredients
- 4 large sweet potatoes
- ½ cup softened butter, plus more for buttering dish
- 1 cup heavy cream
- 2 tablespoons vanilla extract
- ½ cup packed light brown sugar
- 1 teaspoon salt
- 1 1/4 cups chopped pecans, divided
- ½ cup maple syrup
- 2 eggs, beaten
- 2 tablespoons maple syrup
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Place sweet potatoes onto the prepared baking sheet.
- Bake in the preheated oven until soft, 45 minutes to 1 hour. Remove from the oven and cool slightly before peeling and placing into a large bowl.
- Reduce the oven temperature to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.
- Mash warm potatoes with butter, cream, vanilla, brown sugar, salt, 1 cup pecans, 1/2 cup maple syrup, and beaten eggs. Spread potato mixture into the prepared casserole dish; sprinkle with remaining 1/4 cup pecans and 2 tablespoons maple syrup.
- Bake in the preheated oven until thoroughly hot, 30 to 35 minutes.
Nutrition Facts
| Calories | 358 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 280 mg |
| Sugars | 23 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Very good. Will make again.
This was a hit. For people who rated it low because it does not “harden” – it won’t because there is too much liquid in it, but it is delicious. Did a few things a tiny bit different: used an extra sweet potato, did not pack the brown sugar, only used about 1/3 c of syrup, and didn’t add nuts and syrup on top. Was a great addition to the Christmas buffet – my dad’s favorite dish!
I have one that doesn’t like pecans, so I didn’t use the pecans inside, and only sprinkled on them on half of the top. I will definitely be making this again. Oh, and instead of brown sugar, I used Brown Swerve.
Had to change this a bit because of lack of ingredients on hand, instead of one cup of heavy cream used 5oz of evaporated milk. Used macadamia nuts instead of pecans. Didn’t use salt because nuts were salted. And this turned out amazing. My guests loved the way thus turned out. It was worth the time & effort.
Didn’t have any nuts, so did without. Took longer in oven , I just baked until no longer ‘jiggly’. We ended up having seconds ( and thirds!), AND his mother asked for recipe!
OMG! This was sooooo good! No complaints or suggestions at all.
I didn’t put marshmallows on top like in the picture. I think that would be too sweet.
Was wayyyy too sweet and it wouldn’t harden. It tasted like maple sweet potato syrup. It tastes even MORE sweet after it cools down. Tried it twice. Not doing it again.
Just made this tonight for thanksgiving- I happen not to like sweet potatoes really, but wow this recipe made even me like them!!!!
Let me just add to the many great reviews this recipe has received! It’s beyond delicious. Tastes to me like pumpkin pie filling, only better. I’m thinking of having it for dessert. It doesn’t even need a dollop of whipped cream, since the cream is inside! I used yams, which are the red-skinned variety. Sweet potatoes are light tan on the outside, and are not as sweet as yams. Following the advice of previous reviewers, I made a few changes to lighten it up a bit. It is still not healthy by any stretch of the imagination. Used 5T butter, increased sweet potatoes to 5 and eggs to 3, cut brown sugar to 1/4 cup, used only 1T vanilla, omitted the pecans in the dish (still used the ones on top) and omitted the maple syrup drizzle on top. Also used light maple-flavored syrup. My husband has demanded we not lose this recipe! Thanks JENNYWRITES!
Wonderful! I never added the butter (by accident) and it was fabulous! The combination of the maple syrup and vanilla made it so delicious that I never even missed it!
The pecans and maple syrup really add a nice touch to basic mashed sweet potatoes. I thought that adding the brown sugar would be too sweet being that the maple syrup & sweet potatoes are sweet enough, so I made it without. Then realized it needed that extra touch of sweetness, added the brown sugar and it was just right! This recipe was such a hit at thanksgiving! Everybody went back for seconds and ate all the left overs. thumbs up!!
These were excellent and easy to make!! One of my guests said they were the best sweet potatoes he’d ever tasted. I will definitely make these again!!
These were excellent and easy to make!! One of my guests said they were the best sweet potatoes he’d ever tasted. I will definitely make these again!!
Yum!
Made this for Easter and it was a hit! I will definitely make this again. I made it one day ahead, covered and refrigerated it overnight. The next morning I let it warm up on the counter for a couple hours, then baked it as directed. Delicious!!
Absolutely fabulous. A tad bit too sweet, Leave out the brown sugar. Can be made the day before, baked the morning of (for an early dinner), put a lid on it and a few towels to keep it warm. Less food to juggle. Permanently added to the Christmas & Thanksgiving menus!
AWESSSOOOMMEEE!! I was not in the mood to bake these so I made like a mashed potato and added all the ingredients except for the eggs. These were amazing!!!
Pretty good. not as good as I thought they’d be. I don’t think I prefer my sweet potatoes mashed…
I made these for a work potluck. It turned out great just remember to not over cook the potatoes and to let them cool before shredding.
OK, I’m a nurse and should know better than to recommend this outrageously unhealthy dish, but it tastes so divine, not only am I recommending it but am giving it 5 stars. When I served it at Thanksgiving, it got rave reviews and requests for the recipe. I left out the pecans as we have nut-haters in the family, though. Your body won’t be happy if you serve this very often but your taste buds will be very happy!