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Total Time
2 Hours 30 Mins
Yield
Serves 12
Photo: Thomas J. Story

How to Make It

Step 1

Preheat oven to 375°. Bake sweet potatoes on a rimmed baking sheet until very tender when pierced, 1 1/4 hours.

Step 2

Cut sweet potatoes in half and let cool a bit. Scoop out flesh and beat half of them at a time in a stand mixer, using paddle attachment on medium speed, until very smooth, about 3 minutes.

Step 3

In a large bowl, stir together sweet potatoes, melted butter, cream, 1 tsp. salt, and 1/2 tsp. pepper. Taste and add more salt and pepper if you like. Butter a 3-qt. baking dish. Add sweet potatoes and smooth surface. Top with pecans, maple syrup, and butter pieces. Cover dish with parchment paper cut to fit, then foil.

Step 4

Bake at 375° until an instant-read thermometer inserted in center reaches at least 160°, 20 to 30 minutes. Uncover and bake until pecans are crunchy, 20 minutes more.

Step 5

Make ahead: Through step 3, up to 1 day, chilled. Allow 45 to 60 minutes to heat (step 4) before uncovering.

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