Mashed Sweet Potatoes With Brown Sugar And Pecans

Vicki Butts (lazyme)


From The Olde Union House, Red Bank NJ. Bon Appetit November 1998.


★★★★★ 1 vote

20 Min
1 Hr


  • 1 c
    golden brown sugar, packed
  • 1/2 c
    pecans, chopped (about 2 oz)
  • 1/4 c
    butter, chilled, cut into 1 1/2-inch pieces
  • 4 large
  • 3 Tbsp
    pure maple syrup
  • 5 lb
    red-skinned sweet potatoes (yams), peeled, cut into 1 1/2-inch pieces
  • 2 Tbsp
    vanilla extract
  • 1 Tbsp
    fresh lemon juice
  • 2 tsp

How to Make Mashed Sweet Potatoes With Brown Sugar And Pecans


  1. Preheat oven to 350F.
  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. Butter 13 x 9 x 2-inch glass baking dish.
  5. Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes.
  6. Drain. Let stand in colander 15 minutes.
  7. Puree sweet potatoes in processor.
  8. Beat eggs, syrup, vanilla, lemon juice and salt in large bowl.
  9. Mix in pureed sweet potatoes.
  10. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture.
  11. Bake until sweet potato mixture is set and topping bubbles, about 1 hour.
  12. Let stand 15 minutes and serve.

Printable Recipe Card

About Mashed Sweet Potatoes With Brown Sugar And Pecans

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American

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