Ingredients

• 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

Instructions

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.
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.
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.
4. Coarsely chop pecans and sprinkle evenly over potato mixture.
5. Bake casserole until top is lightly browned, about 40 minutes. Let sit 15 minutes before serving.
6. Do Ahead 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.
7. 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.