I first made this for a Friendsgiving dinner a few years ago, and it disappeared before I even sat down! This maple-pecan sweet potato bake is everything you want from a holiday side – creamy, buttery, nutty, and sweet with a hint of caramel from the brown butter swirl. It smells incredible while it’s baking and looks gorgeous straight out of the oven, all golden and glossy with that crunchy pecan topping.
Why This Tastes Great
- Brown butter + maple syrup give a toasty, caramel-like depth that makes the sweet potatoes taste richer.
- Pecans add crunch and buttery warmth that balance the smooth, creamy texture.
- A hint of cinnamon and salt pulls the sweetness into perfect harmony, keeping it cozy but not cloying.
Equipment Needed
- Large saucepan
- Potato masher or electric mixer
- Mixing bowls (1 large, 1 medium)
- 9×9-inch or 2-quart baking dish
- Small skillet (for brown butter)
- Rubber spatula or whisk
- Measuring cups and spoons
Serves & Timings
Serves: 6–8
Prep Time (active): 20 minutes
Cook Time (active): 35 minutes
Additional Passive Time (rest): 10 minutes
Total Time (approx): 1 hour 5 minutes
Ingredients
Sweet Potato Base
- 4 cups mashed sweet potatoes (about 4 large potatoes, cooked and peeled)
- ¼ cup vegan butter (or regular butter if not vegan)
- ¼ cup maple syrup
- ¼ cup almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Brown Butter Swirl
- 3 tablespoons vegan butter (or regular butter)
- 2 tablespoons brown sugar
- 1 tablespoon maple syrup
Pecan Topping
- ¾ cup chopped pecans
- 2 tablespoons brown sugar
- 1 tablespoon coconut oil or vegan butter
- Pinch of cinnamon and salt
Method
- Prep: Preheat oven to 350°F (175°C) and lightly grease your baking dish.
- Make the base: In a large bowl, mash the cooked sweet potatoes until smooth. Add vegan butter, maple syrup, almond milk, vanilla, cinnamon, and salt. Stir until creamy and combined. Spread evenly into the prepared baking dish.
- Brown the butter: In a small skillet, melt 3 tablespoons vegan butter over medium heat. Stir constantly until it foams and turns golden brown with a nutty aroma (3–4 minutes). Remove from heat and whisk in brown sugar and maple syrup until glossy.
- Create the swirl: Drizzle the brown butter mixture over the sweet potato base and gently swirl it with a knife for a marbled look.
- Add the topping: In a bowl, mix pecans, brown sugar, coconut oil, cinnamon, and salt. Sprinkle evenly over the top.
- Bake: Bake for 30–35 minutes until bubbling and golden brown on top.
- Serve: Cool for 10 minutes before serving warm — the topping crisps as it cools.
Tips & Variations
- Add a touch of orange zest or a splash of bourbon to the base for a festive twist.
- Swap pecans for walnuts or maple syrup for honey if preferred.
- Make ahead: prepare fully, cover, and refrigerate overnight. Reheat at 325°F (160°C) for 20 minutes.
Compact Nutrition (per serving, 8 servings)
Approx. 290 calories, 14g fat, 38g carbohydrates, 3g protein.
FAQs
Can I make this vegan or dairy-free?
Yes! Use vegan butter and plant-based milk.
Can I make it ahead?
Definitely. It reheats beautifully — just add a little extra drizzle of maple syrup before serving to revive the sheen.
How do I get the swirl to stand out?
Make sure the brown butter is still warm and syrupy when you swirl it through the mash – don’t overmix or you’ll lose the marbling.
Can I double this for a crowd?
Yes, just bake it in a 9×13-inch pan and increase baking time by about 10 minutes.
How do I keep the topping crunchy?
Don’t cover the dish while it’s still warm – condensation softens the nuts. Leave it uncovered until it cools slightly.
Crazy Simple Maple-Pecan Sweet Potato Bake With Brown Butter Swirl
Love it? Click to rate
Ingredients
Equipment
Method
- Prep: Preheat oven to 350°F (175°C) and lightly grease your baking dish.
- Make the base: In a large bowl, mash the cooked sweet potatoes until smooth. Add vegan butter, maple syrup, almond milk, vanilla, cinnamon, and salt. Stir until creamy and combined. Spread evenly into the prepared baking dish.
- Brown the butter: In a small skillet, melt 3 tablespoons vegan butter over medium heat. Stir constantly until it foams and turns golden brown with a nutty aroma (3–4 minutes). Remove from heat and whisk in brown sugar and maple syrup until glossy.
- Create the swirl: Drizzle the brown butter mixture over the sweet potato base and gently swirl it with a knife for a marbled look.
- Add the topping: In a bowl, mix pecans, brown sugar, coconut oil, cinnamon, and salt. Sprinkle evenly over the top.
- Bake: Bake for 30–35 minutes until bubbling and golden brown on top.
- Serve: Cool for 10 minutes before serving warm — the topping crisps as it cools.
Nutrition
Notes
Tips & Variations
- Add a touch of orange zest or a splash of bourbon to the base for a festive twist.
- Swap pecans for walnuts or maple syrup for honey if preferred.
- Make ahead: prepare fully, cover, and refrigerate overnight. Reheat at 325°F (160°C) for 20 minutes.
FAQs
Can I make this vegan or dairy-free?Yes! Use vegan butter and plant-based milk — it’s already written that way.
Can I make it ahead?
Definitely. It reheats beautifully — just add a little extra drizzle of maple syrup before serving to revive the sheen.
How do I get the swirl to stand out?
Make sure the brown butter is still warm and syrupy when you swirl it through the mash — don’t overmix or you’ll lose the marbling.
Can I double this for a crowd?
Yes, just bake it in a 9×13-inch pan and increase baking time by about 10 minutes.
How do I keep the topping crunchy?
Don’t cover the dish while it’s still warm — condensation softens the nuts. Leave it uncovered until it cools slightly.
