The Best Mashed Sweet Potatoes with Pecans

mashed sweet potatoes in serving bowl with pecans sprinkled on top

The Best Mashed Sweet Potatoes with Pecans

Mashed Sweet Potatoes are the perfect holiday side dish or make them for an easy weeknight dinner.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 296kcal

Author Jill Machovsky

Ingredients

Get Recipe Ingredients

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.

Storage

Fridge: Leftover Mashed Sweet Potatoes can be stored in an airtight container for up to 4 days in the refrigerator. Be sure to cool to room temperature before storing.

Freezer: You can freeze the mashed potatoes for up to 3 months.

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