3-Ingredient Sweet Potato Casserole With Maple Pecans

• 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

1. Preheat oven to 350u0b0F. 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. Puree 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. 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.

olive oil, sweet potatoes, kosher salt, maple syrup, pecan halves, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/3-ingredient-sweet-potato-casserole-with-maple-pecans (may not work)