With a soft, bubbling souffle'-like inside and a sweet and crunchy pecan outside, This Sweet Potato Crunch is a wowing addition to any holiday or turkey dinner.
No holiday gathering would be complete without the sweet potatoes! There are many sweet potato casserole recipes out there, but what I love about this one is the whipped texture and the praline topping that gives it a little extra crunch.
Pierce the potatoes several times with a paring knife and place on a rimmed baking sheet. Bake at 400° for one hour, or until fork tender.Scoop out the flesh. Wait until the potatoes are cool enough to handle.
Whip the potatoes using a stand mixer or hand mixer, until mashed and fluffy. Add the butter, milk, eggs, and vanilla extract.Whip the mixture a second time until well incorporated.
Spread the sweet potato mixture into a casserole pan.Make the topping by combining the pecans, brown sugar, and maple syrup together in a bowl. Stir until well combined.