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3-Ingredient Sweet Potato Casserole with Maple Pecans

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant vegan sweet potato casserole is a beautiful balance of naturally sweet root vegetables and savoury seasoning. By boiling the potatoes until tender and blitzing them with pure maple syrup, you create a velvety texture that feels incredibly indulgent without the need for dairy. The dish is defined by its toppings, where pecans are caramelised in a frying pan to create a crunchy, spiced glaze that provides a wonderful contrast to the smooth mash beneath.

As a versatile plant-based side dish, this recipe is a fantastic addition to a Sunday roast or a festive spread. It is particularly practical for entertaining, as both the potato base and the candied nut topping can be prepared up to two days in advance. Simply assemble and bake when you are ready to serve, ensuring a stress-free and delicious accompaniment to your main course.

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Ingredients for 3-Ingredient Sweet Potato Casserole with Maple Pecans

  • Olive oil (for pan)

  • 2.5kg sweet potatoes, peeled, cut into 1 1/2" pieces

  • 2 teaspoons kosher salt, divided, plus more

  • 300ml pure maple syrup, divided

  • 475ml pecan halves (about 200g )

  • 1 1/2 teaspoons freshly ground black pepper, divided

How to make 3-Ingredient Sweet Potato Casserole with Maple Pecans

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Preheat oven to 177°C. Oil a 3-qt. baking dish. Cook potatoes in a large pot of boiling salted water until very tender, about 12 minutes. Drain; let sit in colander 15 minutes.

Meanwhile, heat 120ml syrup in a large skillet over medium-high. Add pecans, 3/4 teaspoons salt, and 1 teaspoon pepper and cook, stirring constantly, until syrup has evaporated and pecans are glazed, about 5 minutes. Transfer to a parchment-lined rimmed baking sheet and let cool.

Purée potatoes, 350ml water, and remaining 180ml syrup, 1 1/4 teaspoons salt, and 1/2 teaspoons pepper in a food processor until smooth. Transfer potato mixture to prepared baking dish.

Coarsely chop pecans and sprinkle evenly over potato mixture.

Bake casserole until top is lightly browned, about 40 minutes. Let sit 15 minutes before serving.

Casserole can be assembled, without topping, 2 days ahead; cover and chill. Candied pecans can be made 2 days ahead; store in an airtight container at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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