Sweet Potato casserole
Serves 8-10, depending on how many side dishes you’re serving.


5 large sweet potatoes, about 1.5 kilos
75g butter, melted
1 ½ tbsp maple syrup
1 tsp salt
2 eggs, beaten
2 tsp plain flour


80g chopped pecans
75g butter, melted
1 tbsp brown sugar
20g plain flour
20g oats


Preheat the oven to 175C. Wrap each sweet potato in aluminium foil. Place the wrapped sweet potatoes on a sheet pan or baking tray. Bake in the oven for 1 hour or until a skewer easily inserts into a sweet potato. Allow to cool. Remove and discard the peel along with any black bits at the stem or root ends. Place the flesh in a mixing bowl and using a hand mixer, blend the sweet potatoes until smooth.

Stir in the butter, maple syrup and salt. Taste and adjust the seasoning. Stir in the eggs and add the flour. Pour into a greased 28cm x 20cm baking dish. 

Make the topping by combining the pecans, melted butter, brown sugar, flour and oats with a pinch of salt. Spread the topping over the sweet potatoes and place the dish in the oven, and bake for about 30-40 minutes until it bubbles.