This super simple recipe makes the ultimate smooth and creamy sweet potatoes. Great any time of year but perfect for the holidays. JUMP TO RECIPE
This recipe for Maple Mashed Sweet Potatoes with Bourbon and Pecans is a Thanksgiving classic, but if you love sweet potatoes, you’ll be making this comforting dish all year long! It’s a staple in our house because it’s delicious and so simple to prepare.
One cooking task I dislike like is peeling potatoes. I either peel them over the sink, which makes a mess, or I peel them over the garbage can and end up with stray pieces of potato skins on the floor that I need to clean up. The best thing about this recipe for Maple Mashed Sweet Potatoes with Bourbon and Pecans is that you don’t have to peel the potatoes. Just wrap them in aluminum foil and bake until tender. Then, once they’re cool enough to handle, take them out of the foil, make a slit up the center of each potato, and remove the skins. The skins separate from the potato meat as they bake so you can remove them with surprising ease. If you’ve never tried this method of preparation for sweet potatoes, you’ll be amazed at how easy it is.
Sweet potatoes are yummy on their own but mix in a little bit of butter, bourbon maple syrup, and whipping cream, then top with toasted pecans, and you’ve got something that tastes truly extraordinary! I use bourbon maple syrup when I make Maple Mashed Sweet Potatoes with Bourbon and Pecans but if you can’t find bourbon maple syrup and don’t want to buy in on-line, just use plain maple syrup instead and add 1-2 tablespoons of bourbon liquor to the recipe.
Sweet, silky, smooth, and creamy, Maple Mashed Sweet Potatoes with Bourbon and Pecans is more like a dessert than a healthy side dish! Sweet potatoes are often touted for their anti-inflammatory properties. They’re rich in carotenoids, which the body converts into vitamin A, a powerful antioxidant. And while it’s true that they’re high in sugar, they’re low on the glycemic index, which means that our bodies break them down at a slower rate, preventing rapid spikes in blood sugar. If you’d like to see more recipes using sweet potatoes check out: Pumpkin Sweet Potato Alfredo Sauce; Coconut Crusted Sweet Potato Fries; Herbed Sweet Potato Biscuits; Sweet Potato Cauliflower Cakes with Dairy-Free Cashew Sour Cream; Spicy Cinnamon Sweet Potato Brownies; Sweet Potato Flax Crackers; Sweet Potato Stuffed Peaches; Sweet Potato Black Bean Avocado Salsa; and Turkey, Sweet Potato, and Black Bean Chili with Chipotle and Chorizo.
If you make Maple Mashed Sweet Potatoes with Bourbon and Pecans don’t forget to snap a pic and tag me over on Instagram @QueenofMyKitchen. I’d love to see your creation!
Maple Mashed Sweet Potatoes with Bourbon and Pecans
- 3½ pounds sweet potatoes
- 4 tablespoons butter melted (see notes #1)
- 1/4 cup heavy or whipping cream
- 2 tablespoons bourbon maple syrup see notes #2
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup chopped pecans toasted
- Preheat the oven to 400 degrees.
- Poke the sweet potatoes all over with the tines of a fork and individually wrap them in foil. Place on a sheet pan and bake on the bottom rack of the oven for 45 minutes - 1 hour, or until the potatoes are tender and can be easily pierced with a toothpick through the foil.
- When the potatoes are cool enough to handle, remove the foil and cut away the skins (discard). Place the potatoes in the work bowl of a food processor, add the remaining ingredients (except pecans), and process until smooth and creamy, about 15 -30 seconds.
- Transfer the mixture to a casserole dish and sprinkle the pecans on top.
- Cover with plastic wrap and store in the fridge for up to 2 days.
- Reheat in a 350-degree oven for about 20-30 minutes, until heated through.
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