3-Ingredient Sweet Potato Casserole With Maple Pecans

1. 1

   Preheat oven to 350u00b0F. 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.

2. 2

   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.

3. 3

   Puree 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.

4. 4

   Coarsely chop pecans and sprinkle evenly over potato mixture.

5. 5

   Bake casserole until top is lightly browned, about 40 minutes. Let sit 15 minutes before serving.

6. 6

   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.

No additional tips available.