mashed sweet potatoes with candied maple pecans
Crunchy bits of candied maple pecans top these easy mashed sweet potatoes. The sweet potatoes are scrubbed, steamed, and to keep things quick, blended in their jackets. You can cool and peel them if you like, but the skins are edible and fiber-rich and will leave only a few insignificant flecks once well-blended. Sweet potatoes taste rich and sweet even without additional sugar or oil. Here’s my recipe:
Mashed Sweet Potatoes with Candied Maple Pecans
Prep time
Cook time
Total time
I like sweet potatoes just as they are, but the bits of candied maple pecans on top make them special.
Author: Mary Saylor
Recipe type: vegetable
Serves: 5
Ingredients
- 2 pounds sweet potatoes
- ½ cup unsweetened milk (almond, soy, or your choice of milk)
- ¼ tsp. salt
- ½ cup candied maple pecans
Instructions
- Scrub the sweet potatoes.
- Place in a steamer and steam for 20 minutes, until a fork pierces the potatoes easily.
- Cool sweet potatoes until you can handle them, cut off ends and any dark spots. You could peel them, but personally I blend them with the skins on.
- Blend in food processor or blender with ½ cup of almond, soy, or other milk.
- I like to leave a little texture, so I blend them on a low to medium speed until they are blended but not completely smooth and consistent. There will still be a few small specks of unblended sweet potato skin visible.
- Chop candied maple pecans.
- Serve mashed sweet potatoes onto plates, top with candied maple pecan bits.
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