Mashed sweet potatoes with brown sugar and pecans

It is a great tasting dish, and very elegant in its appearance, but I am not sure what to serve it with. I was offered it with roasted lamb chops, and I served it with duck breasts – it went ok, but somewhat without mutual compatibility. I served it with moroccan chicken, people were very happy, but i am not sure whether the synergy of the two made a difference or just two exquisite dishes..

The result is sweet, delicate; the pecan finish is superb.

And Wojtek loves it with anything

Quantities below will serves 6 hungry people.

  • 1/2 cup (packed) golden brown sugar
  • 1/2 cup pecans (enough to loosely cover the surface of the baking dish)
  • 2 tbsp of chilled butter, cut into small pieces  (option, probably decadent)
  • 3 pounds red-skinned sweet potatoes (yams), peeled, cut into 1 1/2-inch pieces
  • 2 large eggs
  • 1 ½ tbsp pure maple syrup
  • 1 tbsp vanilla extract
  • 1/2 tbsp fresh lemon juice
  • 1 tsp salt
  1. Preheat oven to 350°F.
  2. Mix sugar, pecans and butter in small bowl.
  3. Cover and chill until ready to use. (Can be made up to 2 days ahead. Keep refrigerated.)
  4. Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain.
  5. Let stand in colander 15 minutes. Purée sweet potatoes in processor.
  6. Butter glass baking dish. Select one that will easily hold the 1 ½ volume of the mashed substance
  7. Beat eggs, syrup, vanilla, lemon juice and salt in large bowl.
  8. Mix in puréed sweet potatoes. Transfer sweet potato mixture to prepared dish.
  9. Sprinkle butter/sugar topping evenly over mixture.
  10. Place pecans on top, distributing them evenly across the whole surface.
  11. Bake until sweet potato mixture is set and topping bubbles, about 45 min.
  12. Let stand 15 minutes and serve.
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