Maple Pecan Mashed Sweet Potatoes

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
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Maple Pecan Mashed Sweet Potatoes combine the natural sweetness of sweet potatoes with the rich flavors of maple syrup and toasted pecans. Perfect for a cozy fall dinner or a special holiday side dish, this recipe is sure to delight with its warm, comforting flavors.

Ingredients for Maple Pecan Mashed Sweet Potatoes

The star of this dish is, of course, the sweet potatoes. They provide a naturally sweet and creamy base. Unsalted butter adds richness and helps meld all the flavors together. Pure maple syrup is key here — it enhances the sweetness without being overpowering. Chopped pecans introduce a delightful crunch and nutty flavor. A touch of cinnamon and nutmeg brings warmth and spice, rounding out the dish perfectly. Heavy cream ensures a silky, smooth texture, while salt and black pepper balance the sweetness.

Tips & Tricks

  • If you prefer a chunkier texture, don’t over-mash your sweet potatoes.
  • Keep an eye on the pecans while toasting — they can go from perfect to burnt quickly.
  • For more maple flavor, drizzle a little extra syrup on top before serving.

Serving Suggestions

This dish pairs beautifully with roasted meats like turkey or pork. For a vegetarian meal, serve alongside a hearty salad featuring kale or Brussels sprouts. It’s also a wonderful addition to any holiday spread.

Frequently Asked Questions

Can I make this dish ahead of time?
Yes, you can prepare it a day in advance. Just reheat gently on the stove or in the oven.
What if I don’t have heavy cream?
You can substitute with half-and-half or even milk, though it may not be as rich.
Can I use pre-cooked or canned sweet potatoes?
While fresh is best for texture, canned sweet potatoes can be used in a pinch. Just be sure to drain them well.

Maple Pecan Mashed Sweet Potatoes Recipe Walkthrough

Start by preheating your oven to 375°F. While the oven is warming up, wash and peel your sweet potatoes. Then, cut them into 1-inch cubes. This size ensures they roast evenly and quickly. Line a baking sheet with foil, which makes for easy cleanup later, and spread the sweet potato cubes in a single layer on the sheet. Pop them in the oven to roast for about 25-30 minutes, or until they're nice and tender. You’ll know they're ready when you can easily pierce them with a fork.

Once your sweet potatoes are done roasting, transfer them to a large mixing bowl. Use a potato masher or a sturdy fork to mash them to your desired consistency. Some folks like them super smooth, while others prefer a bit of texture — it’s all up to you. Now comes the fun part: add in the butter, maple syrup, cinnamon, nutmeg, heavy cream, salt, and pepper. Stir everything together until you have a smooth, creamy mixture.

While the flavors are melding, grab a small skillet and toast the pecans over medium heat. This should only take about 3-4 minutes. You’ll know they’re done when they’re fragrant and slightly golden. Be sure to keep an eye on them so they don’t burn! Finally, fold these toasted pecans into your mashed sweet potatoes, and you’re all set to serve up this delicious dish warm.

Why You'll Love This Recipe

  • A delightful blend of sweet and savory, thanks to the maple syrup and spices.
  • Easy to prepare and perfect for both weeknights and special occasions.
  • Nutty pecans add a satisfying crunch and depth of flavor.
  • Rich and creamy texture that feels indulgent but is surprisingly simple to achieve.

Ingredients

3 lbs sweet potatoes
1/4 cup unsalted butter
1/3 cup pure maple syrup
1/2 cup pecans, chopped
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 cup heavy cream
1 tsp salt
1/2 tsp black pepper

Step-by-step Instructions

1. Preheat the oven to 375°F and line a baking sheet with foil.
2. Wash and peel the sweet potatoes, then cut them into 1-inch cubes.
3. Spread the sweet potato cubes on the prepared baking sheet and roast for 25-30 minutes until tender.
4. In a large mixing bowl, mash the roasted sweet potatoes with a potato masher or fork.
5. Add butter, maple syrup, cinnamon, nutmeg, heavy cream, salt, and pepper, and mix until smooth and creamy.
6. In a small skillet over medium heat, toast the chopped pecans until fragrant, about 3-4 minutes.
7. Fold the toasted pecans into the mashed sweet potatoes and serve warm.

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