Ingredients

• 4 large sweet potatoes
• 0.5 cups softened butter , plus more for buttering dish
• 1 cup heavy cream
• 2 tablespoons vanilla extract
• 0.5 cups packed light brown sugar
• 1 teaspoon salt
• 1.25 cups chopped pecans , divided
• 0.5 cups maple syrup
• 2 eggs , beaten
• 2 tablespoons maple syrup

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place sweet potatoes onto the prepared baking sheet.
3. 3 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.
4. 4 Reduce the oven temperature to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.
5. 5 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.
6. 6 Bake in the preheated oven until thoroughly hot, 30 to 35 minutes.

Nutrition per serving