Maple Sweet Potato Casserole With Sage-Butter

1. 1

   Place sweet potatoes in a large saucepan and cover with water. Bring to a boil and reduce heat. Simmer until potatoes are tender, about 9 minutes. Drain and set aside.

2. 2

   Preheat oven to 375 degrees. Melt 1 stick of butter with the chopped sage in a small saucepan over medium heat. Simmer for 1 minute and remove from heat. Add butter mixture, milk, and maple syrup to the potatoes and beat with a blender until smooth. Transfer to a 2-quart casserole dish. (Mix can be refrigerated for up to 2 days.)

3. 3

   For the topping: In a small saucepan, combine pecans, 1 tablespoon butter and 1 tablespoon maple syrup. Heat for 1-2 minutes, or until pecans are well coated in the butter and syrup. Sprinkle the pecans over the top of the potatoes.

4. 4

   Bake, uncovered, until bubbling around the edges and the pecans are beginning to darken, about 30 to 40 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.