The Best Mashed Sweet Potatoes with Pecans
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Mashed Sweet Potatoes with Pecans is made in one pot with just 7 simple ingredients, including butter, cinnamon, brown sugar, and pecans.
These potatoes are a great addition to your next holiday meal.
Do you like sweet and spicy? You’ll love these creamy potatoes with my Mexican Chicken Breast. It’s an easy weeknight dinner and I love the sweet and spicy combination!
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I’m a huge fan of mashed sweet potato recipes, and this one is one of my very favorites. It’s so easy to make, and the flavor of the brown sugar and pecan is excellent. This recipe makes it to the Thanksgiving dinner table every year!
Are you looking for more side dish inspiration? Try these roasted sweet potatoes, instant pot mashed potatoes, pecan pear salad.
Why you will love this recipe
- One pot recipe: Unlike sweet potato casserole, these potatoes are made on the stovetop, freeing up the oven during busy holiday cooking. They can also be kept warm in the slow cooker if you want to make them ahead.
- Quick and easy: This quick and easy side dish is just as easy as making regular mashed potatoes.
- Flavor: Because the potatoes are cooked in cream and butter instead of water, they soak up all the flavor.
- Holiday side dish: The perfect side dish for your holiday table.
- Vegetarian option for holiday table: These potatoes could easily be the main course with salads.
Ingredients to make mashed sweet potatoes with pecans
- Whole Sweet Potatoes – Look for potatoes that are firm, small to medium in size, and have smooth skin.
- Half and Half – Heavy cream can be used as a substitution.
- Unsalted Butter – It’s okay to use salted butter, but you must do a taste test before adding the salt listed in the recipe card.
- Brown Sugar – I’ve used maple syrup in a pinch.
- Salt – Even with the sweet flavors of these potatoes, you will need to add 1 teaspoon salt.
- Ground Cinnamon
- Chopped Pecans – Chop the pecans roughly.
- Optional: Fresh Herbs like Fresh Thyme would be an excellent addition.
Step-by-step instructions for making easy mashed sweet potatoes
Step 1: Wash and peel 2 lbs of sweet potatoes.
Step 2: Cut the potatoes into 1-inch pieces.
Step 3: Add butter and the sweet potatoes to a large pot or Dutch oven. Cook over medium heat until the potatoes begin to soften, 3-5 minutes, stirring often.
Step 4: Add the half and half and bring to a boil. Reduce heat to medium, cover, and continue a slow simmer.
Step 5: Cook the potatoes until they become super tender. Cooking time is 15-25 minutes, depending on how big the potatoes were diced.
TIP – Stir frequently to keep potatoes from sticking or burning on the bottom of the pan. The cream may curdle, but don’t worry; it will smooth out when you mash the potatoes.
Step 6: Remove cooked sweet potatoes from the heat and add the brown sugar, salt, and cinnamon. Using either a potato masher or a hand mixer, mash the potatoes until they become smooth.
Step 7: To the sweet potato mixture, stir in the pecans and the remaining tablespoon of butter. You can use melted butter, but it’s unnecessary if your potatoes are hot.
Step 8: Transfer to a serving dish and serve warm.
Mashed sweet potato variations
Streusel – Smooth the potatoes in the bottom of a baking dish and top with a pecan streusel.
Leave out the pecans – If you don’t like pecans, no problem, leave them out.
Add marshmallows -Make a traditional sweet potato casserole by adding mini marshmallows and pecans. Bake for 10 – 15 minutes until the marshmallows soften.
How to choose good quality sweet potatoes for this mashed sweet potato recipe
Choose firm, medium-sized sweet potatoes with no bruises and store them in a cool, dark, dry space. They will stay good for 2 – 4 weeks. If the potato becomes soft or wrinkled, it is time to cook immediately or discard them.
FAQ
Yes, this recipe can be easily made ahead of time. Store potatoes in an oven-safe casserole dish and rewarm at 350 degrees for about 20 – 30 minutes.
Instead of brown sugar and cinnamon, add sour cream to the potatoes. This will give the potatoes a rich, creamy texture and tangy flavor.
When baking or roasting sweet potatoes, peeling sweet potatoes is unnecessary, but for this recipe, I always peel the potatoes.
More holiday side dishes
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The Best Mashed Sweet Potatoes with Pecans
Ingredients
- 2 pounds Sweet Potatoes
- 1 cup Half and Half
- 3 Tablespoon Butter Reserve 1 tablespoon
- 3 Tablespoon Brown Sugar
- 1 teaspoon Salt
- 1/2 teaspoon Cinnamon
- 1/2 cup Chopped Pecans
Instructions
- Peel sweet potatoes and cut into 1-inch pieces.2 pounds Sweet Potatoes
- Add 2 Tbsp. butter and sweet potatoes to a saucepan.3 Tablespoon Butter
- Cook over medium heat until the potatoes begin to soften, 3-5 minutes.
- Add the half and half and bring to a boil. Reduce heat to medium, cover and continue a slow simmer.1 cup Half and Half
- Cook until potatoes become super tender. Approximately 20 – 25 minutes. Stir frequently to keep potatoes from sticking or burning on the bottom.
- Remove potatoes from heat. Add cinnamon, brown sugar and salt. Using either a potato masher or a hand mixer, mash the potatoes until they become smooth.3 Tablespoon Brown Sugar, 1 teaspoon Salt, 1/2 teaspoon Cinnamon
- Mix in pecans and remaining 1 Tbsp of butter. Transfer to a serving dish and serve warm.1/2 cup Chopped Pecans, 3 Tablespoon Butter
Notes
-
- To drive home the fact that there are pecans in this dish, I like to garnish the potatoes with a few chopped pecans.
- Stir frequently to keep potatoes from sticking or burning on the bottom of the pan. The cream may curdle, but don’t worry, it will smooth out when you mash the potatoes.
- You’ll need about three potatoes to equal 2 pounds.
- Double the recipe if you are expecting a crowd.
Love this. And frankly would like a big bowl right now. Looks delicious. Have pinned the recipe! Thanks for sharing.
Thank you Beth!
These are really the best!
Thank you Rosario!
This looks so good! sweet potatoes are the perfect side dish! so much flavor and so easy to make!
Thank you! I love sweet potatoes so many different ways!!
I love sweet potato but I haven’t tried the mashed version. This recipe with nuts sound extra, I like chewing and crunchy food… I’ll give this a try
I’m always searching for ways to add nuts! I hope you get a chance to try them!
Love the way you thought of combining sweet potato and pecans. A delish combo, we loved it ! ????
Thank you!
Thank you! Everything is better with nuts!!
These are great! Not sickening sweet and gooey like we had when I was a kid.
I would serve these with any pork dish, but they will certainly be on my holiday table both Thanksgiving and Christmas.
Would like to make with canned sweet potatoes and not half and half
I’ve never made this recipe with canned sweet potatoes. You could certainly substitute with milk for the half and half. I’d love to know how it turns out. Happy Thanksgiving!
I don’t see in your directions when to add the salt, cinnamon and brown sugar. I am guessing you would add them when you actually mash the potatoes. Please clarify.
Thanks!
Judy, you are correct. You’ll add all three when you get ready to mash the potatoes. I updated the recipe. Thanks so much for letting me know! Happy Thanksgiving!
Can’t wait for these on Thanksgiving!