- 8
- 15 mins
- 27 mins
Ingredients
- 3 * 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
- 6 * 6 tablespoons unsalted butter
- 3/4 * 3/4 cup maple syrup
- 1/2 * 1/2 teaspoon pumpkin pie spice
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 cup toasted pecans, coarsely chopped
Preparation
Step 1
1. Bring a large pot of lightly salted water to boiling. Add sweet potatoes and boil 12 minutes, until tender. Drain and return to pot.
2. Meanwhile, in a small skillet, melt butter over medium heat. Stir in maple syrup, pumpkin pie spice and salt. Cook for 1 minute; stir until sauce is smooth.
3. Add butter mixture to pot and mash to desired consistency. Transfer sweet potatoes to a serving dish. Sprinkle top evenly with chopped pecans. Makes 8 servings.
Do-Ahead Tip: If not serving right away, do not top with pecans; spoon potatoes into an ovenproof casserole. Let cool completely; cover and refrigerate for up to 2 days. To serve, bring to room temperature. Reheat at 325 degrees F. for 30 minutes. Sprinkle toasted nuts over top immediately before serving.