Maple and Pecan Sweet ¨Potato Mash (No Marshmallows!)

This creamy sweet potato mash swaps out sticky marshmallows for a refined approach. The sweet potato's natural flavor is enhanced by pure maple syrup, nutty brown butter, and a crunchy pecan topping. A luxurious, quick, and comforting side dish. A sophisticated, healthier alternative to the traditional casserole; uses classic seasonal flavors (maple, pecan, brown butter)

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Temps de préparation 20

Temps de cuisson 20

Temps total 45

Portions: 4

Type de plat: Plat principal

Cuisine: Américaine

Calories: 121

Ingredients Method

Ingrédients

4 medium sweet potatoes approx. 3 lb / 1.4 kg, peeled and cubed
1/4 cup 60 ml pure maple syrup
1/4 cup 60 ml milk or cream (or non-dairy alternative)
4 tablespoons unsalted butter
1/2 teaspoon kosher salt
Topping: 1/2 cup chopped pecans

Method

Cook Sweet Potatoes: Boil the sweet potato cubes until they are very tender (about 15-20 minutes). Drain them completely.
Make Brown Butter: While the potatoes cook, melt the butter in a small saucepan over medium heat. Let it gently simmer, stirring, until it turns a deep golden brown and develops a nutty aroma (about 5 minutes). Immediately remove from heat.
Mash: Return the drained sweet potatoes to the pot. Add the maple syrup, milk/cream, salt, and half of the brown butter (reserve the rest for serving).
Whip: Mash the sweet potatoes until smooth and creamy.
Serve: Transfer the mash to a serving dish. Drizzle lightly with the reserved brown butter. Top generously with chopped pecans. Serve warm.