Five Ingredient Sweet Potato Casserole

▢
Prepare the ingredients: rinse, peel and chop the sweet potatoes into large chunks. Chop the pecans and preheat the oven to 375°F.
▢
Place the sweet potatoes into a medium to large pot and cover them with water. Bring the water to a boil over high heat. Once boiling, lower the heat to medium, cover, and cook until the potatoes are fork tender.This usually takes about 15 to 20 minutes, depending on the size of the pieces.
▢
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 for a smooth texture.
▢
Lightly butter the bottom and sides of a casserole dish. Spread the mashed sweet potato mixture evenly in the dish.
▢
Sprinkle the chopped pecans over the top of the sweet potatoes. Bake at 375°F until the casserole is hot and the nuts are lightly toasted, about 20 to 25 minutes. The top should look set and the edges may start to bubble. Let it rest for a few minutes before serving.