Preheat your oven to 350°F (175°C).

Place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook until the sweet potatoes are tender, about 15-20 minutes.

Drain the sweet potatoes and transfer them to a large mixing bowl. Mash until smooth.

Add the maple syrup, melted butter, milk, eggs, vanilla extract, ground cinnamon, nutmeg, ginger, and salt to the mashed sweet potatoes. Mix until well combined.

Transfer the sweet potato mixture to a greased 9×13-inch baking dish, spreading it out evenly.

In a medium bowl, combine the chopped pecans, brown sugar, flour, melted butter, and ground cinnamon. Mix until the ingredients are well incorporated and the mixture is crumbly.

Sprinkle the pecan topping evenly over the sweet potato mixture.

Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the casserole is heated through.

Allow the casserole to cool for about 10 minutes before serving.

Serve warm, and enjoy the delightful combination of sweet and crunchy flavors.

History of Sweet Potato Casseroles

sweet potatoes -Maple Pecan Sweet Potato Casserole

Sweet potato casseroles have a rich history in American cuisine, particularly in the South. Sweet potatoes, native to Central and South America, were introduced to Europe and later to North America by early explorers. They quickly became a staple in Southern cooking due to their versatility and nutritional value. The sweet potato casserole, often topped with marshmallows or pecans, became a popular dish in the early 20th century, especially during the holiday season. The addition of maple syrup and pecans in this recipe adds a modern twist to this classic dish, enhancing its natural sweetness and providing a delightful crunch.