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Maple and Pecan Do-Ahead Sweet Potatoes

  • Total time: 60 minutes
  • Servings: 8
  • Calories: 86 kcal

Enjoy the rich tastes of fall and winter with this delicious side dish you can prepare in advance. Try the recipe now!


  • 4 small (3- to 4-ounce) sweet potatoes, peeled and cubed into 1-inch pieces
  • 1/2 cup fat-free half-and-half
  • 2 tablespoons pure maple syrup
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • Salt and pepper to taste


  • 3 tablespoons chopped pecans
  • 1/4 teaspoon ground red pepper
  • 2 teaspoons melted reduced-fat margarine


  1. Place the potato cubes into a Dutch oven or similar pot and cover with water. Bring to a boil. Reduce the heat and simmer for 10 to 12 minutes, until tender. Drain.
  2. In a mixing bowl, combine the half-and-half, maple syrup, vanilla, cinnamon, cloves, salt, and pepper. Add the sweet potatoes and mix with a beater set on medium speed or, for a slightly chunkier casserole, just mash with a potato masher. Spoon the potato mixture into a casserole dish.
  3. Combine all the topping ingredients. Sprinkle over the potato mixture. Cover with foil and freeze for up to 2 weeks. Defrost in the refrigerator overnight.
  4. Preheat the oven to 375 degrees F. Cover and bake for 15 minutes. Uncover and continue to bake for 20 to 25 minutes until pecans have browned and potatoes are hot.
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Leslie Deaton, RDN, LD