Prepare the ingredients: rinse, peel and chop the sweet potatoes into large chunks. Chop the pecans and preheat the oven to 375 degrees f.
Place the sweet potatoes into a medium to large pot and cover them with water. Cook over high heat until the water begins to boil. Reduce the heat to medium heat, cover and cook until the sweet potatoes are fork tender.
Drain the water from the sweet potatoes and reserve up to a half cup of the liquid in the pot. Place the sweet potatoes into a mixing bowl and add the syrup, pumpkin pie spice and butter.
Mix the ingredients together with a potato masher (for a chunky texture), or hand mixer or food processor.
Coat the bottom of a casserole dish with butter and spread the puree sweet potato mixture into the prepared baking dish
Sprinkle the chopped pecan on top of the the sweet potato mixture and bake.
Notes
Use the reserved liquid to adjust the consistency when mashing the sweet potatoes.Store leftover sweet potato casserole in the refrigerator for up to 5 days.See the article above for recipe tips, variations and more.
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used