Mashed Sweet Potatoes with Candied Maple Pecans

Recipe
comment
i
  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • Mixer
    Mixer
  • Processor
    Processor

Our Holiday Giveaway is proving to be very popular. I will announce the winner on Dec 11th, so good Luck! Until then, I will continue sharing some fabulous vegan holiday recipes I am making at home with my cookware.

As I mentioned when I posted the Spicy Roasted Candied Maple Pecans earlier this week, I was inspired by Bryant Terry’s Thanksgiving menu in the holiday issue of the Vegetarian Times to add some candied maple pecans to a vegan version of my mother-in-law Sandra Hanes’s orange cinnamon sweet potato mash. The results were spectacular, and I had to share the recipe with you.

The original recipe contains cream, butter, and sugar. However, I find roasted sweet potatoes to be so naturally rich and sweet, you don’t really need to do too much to achieve a decadent, rich, flavor. In this instance, as where we are stirring through the maple pecans, we need to add even less flavorings and seasonings, as the roasted nuts add such an earthy, smokey sweetness. So, I found keeping the mashed sweet potato base simple yielded a balanced flavor that was particularly pleasing.

If you want to serve these mashed sweet potatoes without the pecans to create a more simple nut-free side dish, you may want to add in more orange juice, cinnamon, maple syrup, and salt. You could also add in a pinch of nutmeg and ground ginger.

Either way, these mashed sweet potatoes are dressed to impress.

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Mashed Sweet Potatoes with Candied Maple Pecans

Mashed Sweet Potatoes with Candied Maple Pecans

Serves 875 MINS
  1. Preheat the oven to 375°F (190°C).
  2. Scrub the sweet potatoes, prick them a few times with a fork, wrap individually in aluminium foil, and bake for about 1 hour, until cooked through
  3. Remove from the oven, allow to cool slightly, and remove the skins.
  4. Transfer the peeled potatoes to the bowl of your stand mixer, add the orange juice, maple syrup, salt, and pepper, and with the paddle attachment, mix on high for 30 to 60 seconds until smooth and creamy.
  5. Roughly chop the candied maple pecans, and stir through the potatoes reserving some to garnish the dish before serving.

Photo by Trent Lanz and styling by Alicia Buszczak

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