Maple-Mashed Sweet Potatoes with Toasted Pecans
- 1 1/2 lbs (750 g) orange-fleshed sweet potatoes (about 2)
- 1 tbsp (15 ml) vegetable oil
- 1/3 cup (75 ml) pecan halves, chopped
- 1/4 cup (50 ml) unsalted butter
- 1/4 cup (50 ml) pure maple syrup
- 1/4 tsp (1 ml) salt
- Pinch of ground nutmeg
- Pinch of cayenne pepper
- Flat beater
- Preheat oven to 350F (180C)
- 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.
orangefleshed sweet potatoes, vegetable oil, pecan, butter, maple syrup, salt, ground nutmeg, cayenne pepper, beater, baking sheets
Taken from www.cookstr.com/recipes/maple-mashed-sweet-potatoes-with-toasted-pecans (may not work)