Maple Sweet Potato Casserole
Ingredients
40 oz.
raw sweet potato, peeled, cut into ½" cubes
- Kowalski's Extra Virgin Olive Oil, for roasting the potatoes
¾ tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
¼ cup
Kowalski's Pure Maple Syrup
½ cup
hot water
1 cup
Kowalski's Honey Roasted Pecans, chopped
Directions
- Preheat oven to 450°.
- Toss potatoes with oil until lightly coated; season with salt and pepper.
- Roast on 2 parchment-lined baking sheets in preheated oven until edges are browned and potatoes are fork-tender (about 20 min.), turning once.
- Remove potatoes from oven; reduce temperature to 350°.
- In a large mixing bowl, use a potato masher to mash potatoes with syrup and hot water; stir until syrup is well combined but potatoes are still a little chunky.
- Transfer potato mixture to a 2 qt. baking dish sprayed lightly with cooking spray; sprinkle evenly with pecans.
- Bake, loosely covered with foil, for 25 min.
- Remove foil; continue cooking until top is lightly browned (10-15 min. more).
- Let stand for 10-15 min. before serving.
