This Maple Pecan Sweet Potato Mash was really really good. I’d serve it any day and it would also be a nice side for Thanksgiving.
The original recipe is very sweet and even though I like sweet tasting food it was a tad too much for me. I was glad that I had decided to pour the syrup on slowly and taste it before pouring the whole thing over it. You can use your own judgment …
Here are the ingredients you’ll be using (I used walnuts instead of pecans).
Ready to try it?
- 1/4 cup chopped walnuts (or nut of your choice), toasted
- 4 tablespoons pure maple syrup (original recipe calls for 6)
- 1/4 teaspoon orange zest
- 1 cinnamon stick
- 1/4 teaspoon ground cloves
- 2 large sweet potatoes, baked (375° Fahrenheit for about 45-60 minutes or until soft in the middle all the way through – use a wooden stick to test)
- Bake your sweet potatoes (see above) and set aside to cool.
- Bring the oven heat down to 300° Fahrenheit.
- Place the walnuts in a single layer on a baking sheet and bake for about 5 minutes (convection oven). When toasted, set them aside in a small bowl.
- In a small saucepan on the stovetop, combine the maple syrup, orange zest, cinnamon stick, and the ground cloves and gentle simmer for a couple of minutes.
- Remove the syrup from the stovetop and set it aside.
- After the potatoes have cooled, gently scoop out the insides, discard the peel, put the insides in a large bowl and mash them thoroughly.
- Remove the cinnamon stick from the warmed syrup and discard it then pour the syrup over the mashed sweet potatoes.
- Top the mashed potatoes with the toasted walnuts and serve warm.
Pretty simple recipe … yet delicious.
This recipe was very slightly adapted and the changes are already included above.
(Click here for a list of other paleo friendly recipes.)