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Maple-Mashed Sweet Potatoes with Toasted Pecans

by Meredith Deeds & Carla Snyder

Maple-Mashed Sweet Potatoes with Toasted Pecans

Perfect for Easter and Passover...

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·       Flex edge beater

·       Preheat oven to 350°F (180°C)

·       2 baking sheets, one lined with parchment paper


11?2 lbs orange-fleshed sweet?potatoes (about 2) 750 g

1 tbsp            vegetable oil            15 mL

1?3 cup            pecan halves, chopped            75 mL

1?4 cup            unsalted butter            60 mL

1?4 cup            pure maple syrup            60 mL

1?4 tsp            salt            1 mL

Pinch            ground nutmeg            Pinch

Pinch            cayenne pepper            Pinch


1. 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.

2. Meanwhile, spread pecans on unlined baking sheet and bake for about 8 minutes, giving pan a toss halfway through, until toasted. Let cool.

3. Place sweet potatoes, butter, maple syrup, salt, nutmeg and cayenne in the mixer bowl. Attach the flex edge 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.

4. Transfer to a heated serving dish and top with pecans. Serve hot.


Serves 4


Discover a world of mixer recipes inThe Mixer Bible, Third Edition by Meredith Deeds and Carla Snyder