Whipped Maple-Pecan Sweet Potatoes - an easy, thanksgiving standby that truly does improve everything it touches!
Serves: Serves 6 generously
  • 2 large sweet potatoes
  • ½ cup pecans
  • 2 tbsp butter
  • pinch of salt and pepper
  • 2-4 tbsp maple syrup
  • pinch of cinnamon
  1. You can either wrap the sweet potatoes in foil and bake for about an hour in a 180C/350F oven, or until they're completely tender (this might take more or less time, depending on their size) or peel and slice them into chunks and boil or steam until tender - whatever makes it easier for you on the day.
  2. While the sweet potatoes are cooking, toast the pecans in a dry frying pan, until they begin to smell toasty and nutty, and are slightly darker in colour. Set aside to cool, and then chop.
  3. However you cooked the sweet potatoes, place into a large bowl or saucepan while they're hot (peel them first if you roasted them), and mash with the butter, salt and pepper, until completely smooth.
  4. Add 2 tbsp of maple syrup, and the cinnamon (only a tiny pinch) and beat again , whipping the sweet potatoes. Taste, and add more maple if you like - it should be subtle.
  5. Stir through half the chopped toasted pecans, and then place into a serving dish. At this point, you can refrigerate these and then reheat them in the oven for half an hour at 180C to serve.
  6. Either way, when you serve, scatter over the remaining pecans. Delish!
Recipe by The Sugar Hit at http://www.thesugarhit.com/2015/11/whipped-maple-pecan-sweet-potatoes.html