Lunch: Mashed Sweet Potatoes Recipe | Myrecipes

Recipe by Cindy Daniel, Healdsburg Shed, Healdsburg, California This dish hints at Cindy Daniel's Southern roots without the usual candied syrup. If you have only one oven and are roasting a turkey, use a microwave-safe dish in step 3 and microwave the s

Ingredients

6 pounds orange-fleshed sweet potatoes
1/4 cup melted unsalted butter, plus 3 tbsp. cut into pieces and more for buttering dish
1/2 cup heavy whipping cream
About 1 tsp. kosher salt
About 1/2 tsp. pepper
1 cup chopped pecans
3 tablespoons maple syrup

Instructions

Preheat oven to 375 °. Bake sweet potatoes on a rimmed baking sheet until very tender when pierced, 1 1/4 hours.
Cut sweet potatoes in half and let cool a bit. Scoop out flesh and beat half of them at a time in a stand mixer, using paddle attachment on medium speed, until very smooth, about 3 minutes.
In a large bowl, stir together sweet potatoes, melted butter, cream, 1 tsp. salt, and 1/2 tsp. pepper. Taste and add more salt and pepper if you like. Butter a 3-qt. baking dish. Add sweet potatoes and smooth surface. Top with pecans, maple syrup, and butter pieces. Cover dish with parchment paper cut to fit, then foil.
Bake at 375 ° until an instant-read thermometer inserted in center reaches at least 160 °, 20 to 30 minutes. Uncover and bake until pecans are crunchy, 20 minutes more.
Make ahead: Through step 3, up to 1 day, chilled. Allow 45 to 60 minutes to heat (step 4) before uncovering.

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