The perfect addition to your holiday meal, sweet potato casserole with pecans features a creamy sweet potato base is matched with a wonderfully spiced pecan topping.
Poke your sweet potatoes with a fork a few times to let steam out while they cook. Bake on a sheet pan at 400°F. They will need about an hour and a half to cook fully.
Once cooked, let them cool before continuing the process, or they’ll be too hot to handle when you’re trying to skin them.
After cooling, remove and discard the sweet potato skins.
Combine the skinned, baked sweet potatoes, maple syrup, cinnamon, whipped cream, butter, eggs, and salt.
Mash the sweet potatoes with a potato masher or mix with a hand mixer until smooth.
Combine the bacon, brown sugar, pecans, butter, cayenne, and salt in a small bowl.
Grease a 9x13-inch casserole dish, and spread the sweet potato mixture in the dish. Add your pecan sugar topping on top of the sweet potatoes and sprinkle on your sage as a finishing touch.
Bake at 350°F for 30 minutes until bubbling. Let it rest for about 10 minutes so the creamy sweet potato casserole can set before serving.