These really are my very best Sweet Potatoes. Quite honestly, I am posting the recipe here because I can never find my copy. I usually just recreate them every year from memory. Inevitably, someone will ask me for the recipe and the search begins. Well, this year I am posting it!
I make these every year
This is just the sweet potato portion of the recipe. I make Home Made Marshmallows for the topping, which are simply divine. Of course, when both recipes are combined the resulting dish is rich and heavenly. But making it once a year makes sense. Its a lot of work, but so well worth it!
I have an odd technique for whipping the sweet potatoes in this recipe. I put them in my KitchenAid mixer and whip the cooked sweet potatoes. The fiber from the sweet potatoes will collect on the beater blade. Simply peel off the fiber from the blade and discard. You will be amazed how much lighter and sweeter your they will be without the fiber. No extra ingredients necessary!
No butter required
Also, I don’t add butter to this sweet potato recipe as there are so many rich dishes already on the table. You won’t miss the butter (something I rarely say!) These are topped with so many pecans that the nutty flavor adds the perfect amount of richness.
Usually I will bake the sweet potatoes topped with the pecans in a casserole dish and then top with the marshmallows right before serving. I stand right next to the oven while the marshmallows are top broiling. They can burn quickly! Just keep your eyes peeled. You can also serve them in individual ramekins.
I never seem to have leftover sweet potatoes after the holiday meal is over. I always set aside a small portion and leave it in my home fridge for a late night treat!
PrintMy Very Best Sweet Potatoes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
Ingredients
5 lbs sweet potatoes (2.27kg)
3 whole cinnamon sticks
½ cup pure maple syrup (120ml)
1 cup pecans pieces (100g)
freshly ground cinnamon
Instructions
Wash the sweet potatoes well, and cut in half. Add the sweet potatoes and cinnamon sticks to a large stock pot, cover with water, and boil until fork tender, about 25 minutes. Drain water, discard cinnamon sticks, and remove peel from cooked sweet potatoes.
Heat oven to 350⁰F/176C⁰. Place the sweet potatoes in the bowl of a large electric mixer, and whip briefly to make a puree. Remove the long fibrous strands that accumulate on the beater blade. Stir in the maple syrup. Spread the puree in a large casserole dish. Top with freshly ground cinnamon and pecan pieces. Cover with foil, and bake until well heated, about 45 minutes.
Remove the casserole from the oven, remove the foil and top with the marshmallows. Turn on the broiler, and briefly toast the marshmallows. You’ll have to stand guard at the oven door, as the marshmallows are delicate and burn quickly. Serve immediately.
Leave a Reply