Active Time

　　30 minutes

　　Total Time

　　2 hours

　　In Epi's 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).

　　Maple syrup pumps up the flavor of puréed sweet potatoes and provides a sweet glaze for extra-peppery candied pecans in this classic Thanksgiving side.

　　

Ingredients

8–10 servings

　　Olive oil (for pan)

　　5 1/2 pounds sweet potatoes, peeled, cut into 1 1/2" pieces

　　2 teaspoons kosher salt, divided, plus more

　　1 1/4 cups pure maple syrup, divided

　　2 cups pecan halves (about 7 ounces)

　　1 1/2 teaspoons freshly ground black pepper, divided

　　

Step 1

Preheat oven to 350°F. 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.

　　

Step 2

Meanwhile, heat 1/2 cup syrup in a large skillet over medium-high. Add pecans, 3/4 tsp. salt, and 1 tsp. 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.

　　

Step 3

Purée potatoes, 1 1/2 cups water, and remaining 3/4 cup syrup, 1 1/4 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth. Transfer potato mixture to prepared baking dish.

　　

Step 4

Coarsely chop pecans and sprinkle evenly over potato mixture.

　　

Step 5

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

　　

Do Ahead

Step 6

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.