Rosemary-Pecan Mashed Sweet Potatoes

Name: Rosemary-Pecan Mashed Sweet Potatoes
Total time: 20 min
Yield: 8
Ingredients: 3 lb. small sweet potatoes; 1 1/2 c. pecans, broken into pieces; 2 tbsp. olive oil; 1/4 c. Grated Parmesan cheese; 1/8 tsp. cayenne; 3 tsp. roughly chopped fresh rosemary; 3 tbsp. pure maple syrup; Kosher salt

By The Good Housekeeping Test KitchenPublished: Oct 30, 2017

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sweet potato mashed potatoes with pecans

Mike Garten

Yields:

Total Time:

20 mins

These make-ahead mashed potatoes are perfect for potato lovers who are craving something sweet.

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Ingredients

3 lb. small sweet potatoes
1 1/2 cups pecans, broken into pieces
2 Tbsp. olive oil
1/4 cup Grated Parmesan cheese
1/8 tsp. cayenne
3 tsp. roughly chopped fresh rosemary
3 Tbsp. pure maple syrup
Kosher salt

Directions

1. Step 1Heat oven to 425°F. Prick sweet potatoes with fork and place on plate. Microwave on High 6 minutes; turn each potato over and cook until soft, 6 minutes more. Let stand until cool enough to handle.
2. Step 2Meanwhile, on rimmed baking sheet, toss pecans with oil, then Parmesan, cayenne, 2 teaspoons rosemary and 1⁄2 teaspoon salt. Roast until fragrant, about 3 minutes. Toss with remaining teaspoon of rosemary.
3. Step 3Peel potatoes and mash with maple syrup and 1⁄2 teaspoon salt until smooth. Transfer to serving dish and top with pecans.

Nutritional information (per serving): About 280 cals, 5 g protein, 30 g carbs, 18 g fat (10 g sat), 5 g fiber, 325 mg sodium.

Make-ahead tip: The dish can be refrigerated for up to two days in advance. To serve, microwave potatoes just until heated through. Warm pecans in 400°F oven. Transfer potatoes to serving dish and top with pecans.

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