Maple-Mashed Sweet Potatoes with Toasted Pecans
Published by Robert Rose
Total Timeunder 2 hours
OccasionBuffet, Family Get-together
Recipe Courseside dish
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, vegetarian
Taste and Texturecrunchy, nutty, sweet
Type of Dishcasserole
- 1½ lbs (750 g) orange-fleshed sweet potatoes (about 2)
- 1 tbsp (15 ml) vegetable oil
- 1/3 cup (75 ml) pecan halves, chopped
- ¼ cup (50 ml) unsalted butter
- ¼ cup (50 ml) pure maple syrup
- ¼ tsp (1 ml) salt
- Pinch of ground nutmeg
- Pinch of cayenne pepper
- Flat beater
- Preheat oven to 350°F (180°C)
- 2 baking sheets, one lined with parchment paper
Scrub sweet potatoes; dry and coat with vegetable oil. Pierce in several places with a fork and lay on lined baking sheet. Bake in preheated oven for 45 to 60 minutes, or until tender when pierced with a fork. Let cool slightly, then peel, discarding skins.
Meanwhile, spread pecans on unlined baking sheet and bake for about 8 minutes, giving pan a toss halfway through, until toasted. Let cool.
Place sweet potatoes, butter, maple syrup, salt, nutmeg and cayenne in the mixer bowl. Attach the flat beater and mixer bowl to the mixer. Set to stir and mix for 30 seconds. Increase to speed 4 and beat for 1 minute, until smooth.
Transfer to a heated serving dish and top with pecans. Serve hot.
2008 Meredith Deeds and Carla Snyder