Crazy Simple Maple-Pecan Sweet Potato Bake With Brown Butter Swirl

Ella Cooks

Crazy Simple Maple-Pecan Sweet Potato Bake With Brown Butter Swirl

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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.

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Prep Time 20

Cook Time 35

Resting Time 10

Servings: 6

Course: Main Course

Calories: 290

Ingredients Equipment Method Nutrition Notes

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

Equipment

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

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

Calories: 290kcalCarbohydrates: 38gProtein: 3gFat: 14g

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.

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