Easy Sweet Potato Dish

This simple Sweet Potato Bake features soft sweet potatoes drenched in a velvety maple mixture and crowned with a crunchy pecan topping. The blend of warm spices and sweet maple creates the ultimate sidekick for your Christmas or Thanksgiving dinner.

What You'll Need

• Sweet Potatoes (Peeled and Cut into ½-inch Chunks): Forms the soft, naturally sweet foundation that works perfectly with the rich topping and sauce.
• All-Purpose Flour (for Potatoes): Works to make the sauce thicker and creamier throughout the dish.
• Light Brown Sugar (for Potatoes): Brings out a warm, molasses-like sweetness that enhances the potatoes' natural flavor.
• Kosher Salt (for Potatoes): Cuts through the sweetness and boosts the potato flavor profile.
• Maple Syrup: Adds a woodsy sweetness and flavor depth, making the sauce rich with subtle smoky notes.
• Heavy Cream: Creates luxurious thickness in the sauce that coats the sweet potatoes beautifully.

For the Pecan Streusel

• Chopped Toasted Pecans: Delivers a satisfying crunch and nutty element that balances the soft potatoes below.
• All-Purpose Flour (for Pecan Streusel): Helps hold the topping mixture together for that perfect crumbly bite.
• Light Brown Sugar (for Pecan Streusel): Gives the topping a golden, caramel-like quality when it bakes.
• Kosher Salt (for Pecan Streusel): Cuts the sweetness and brings out the toasted nut flavors.
• Ground Cinnamon: Adds cozy spice notes that match perfectly with the sweet potatoes.
• Ground Nutmeg: Brings an aromatic warmth that rounds out the flavor combination.
• Unsalted Butter (Cut into ½-inch Cubes): Creates that gorgeous golden-brown crispness in the topping as it bakes.

Cooking Steps

Step 1: Cook the Sweet Potatoes

Grab your peeled and diced sweet potatoes and put them in a big pot. Add cold water until they're covered by about an inch, then throw in 1 tablespoon of salt. Turn the heat to medium and bring it to a boil. Then lower the heat, cover the pot, and let them simmer for about 15-20 minutes. You want them soft but not falling apart.

Step 2: Get the Oven Ready

While your potatoes are cooking, turn your oven on to 350°F (175°C). Take a 9x13 baking dish and grease it up so nothing sticks and cleanup won't be a hassle.

Step 3: Put Together Your Dish

After draining your tender sweet potatoes, dump them into your greased baking dish. Scatter the brown sugar, flour, and salt right on top of them. Next, drizzle the maple syrup and pour the heavy cream all over, making sure everything gets nicely coated for a super creamy base.

Step 4: Create Your Crunchy Topping

Take a small bowl and mix your chopped pecans, brown sugar, flour, salt, cinnamon, and nutmeg. Once that's combined, add the cold butter cubes. Use your fingers or a pastry tool to squeeze and mix until you've got something that looks like rough sand.

Step 5: Top It Off

Take your pecan mixture and sprinkle it all over the sweet potatoes. Don't be shy—you want a thick layer that'll give you that amazing crunch and flavor after baking.

Step 6: Bake Until Perfect

Stick your dish in the hot oven and let it cook for 55-60 minutes. You'll know it's done when you see bubbles throughout and that topping turns a lovely golden brown. Let it sit for a few minutes before serving so the flavors can settle.

Serving and Storage Tricks

• This dish tastes best when it's still warm. It's a perfect match for turkey, ham, or beef, making it a hit at holiday tables.
• Got leftovers? Pop them in a sealed container and keep in the fridge for up to 3 days. Warm it back up in a 350°F oven or zap it in the microwave if you're in a hurry.
• Want to prep ahead? You can put the whole thing together (just don't bake it yet), cover it, and stick it in the fridge for up to a day. When you're ready, let it sit out for about 15 minutes before popping it in the oven.

Quick Advice

• Don't skimp on the maple syrup quality—the good stuff really makes a difference in how it tastes with the potatoes and pecans.
• Watch your cooking time on the potatoes—you want them soft but not mushy since they'll keep cooking in the oven.
• If you've got a sweet tooth, feel free to toss in an extra spoonful or two of brown sugar to the potato mix.

Pro Chef Wisdom

• Chef Ina Garten says using heavy cream is key for that luxurious feel that goes so well with the sweet and nutty elements.
• Chef Ree Drummond always toasts her pecans first to bring out their oils and make them taste even better.
• Chef Alton Brown likes to keep the topping mixture cold until just before baking to make sure it gets perfectly crisp.

What Makes This So Good

• You'll get that amazing contrast between smooth, creamy sweet potatoes and the buttery, crunchy pecan layer on top—it's comfort food at its finest.
• You can make it a day ahead, which saves you time and stress when you're putting together a big holiday meal.
• The combo of maple, cinnamon, and nutmeg creates this warm, cozy flavor that just screams special occasion.

Mix It Up

• Try adding some mini marshmallows on top for the last 10 minutes if you want that classic sweet potato casserole feel.
• Switch out the maple syrup for honey if you want to try a different kind of sweetness.
• Not a pecan fan? Walnuts work great too and give you a slightly different crunch and flavor.