Mashed Sweet Potatoes with Pecans

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 1/4 pounds russet potatoes (about 2 medium), peeled and chopped
  • 1 1/4 pounds sweet potatoes (about 2 medium), peeled and chopped
  • Kosher salt
  • Pinch of cayenne pepper
  • 1 1/2 sticks (12 tablespoons) salted butter, cut into pieces, at room temperature
  • 1/4 to 1/2 cup milk, warmed
  • Freshly ground black pepper
  • 1/3 cup chopped pecans
  • 1 to 2 teaspoons packed light brown sugar
Directions
  • Put all the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until very tender, about 15 minutes.

  • Drain the potatoes; return to the saucepan over low heat. Cook until any remaining water evaporates, about 2 minutes. Add the cayenne, 1/2 teaspoon salt and all but 2 tablespoons butter; mash with a potato masher until smooth. Gradually mash in the milk until creamy. Season with black pepper; transfer to a serving dish.

  • Melt the remaining 2 tablespoons butter in a skillet over medium heat until just beginning to brown, 3 to 5 minutes. Stir in the pecans; cook until lightly toasted, 1 to 2 minutes, then remove from the heat. Stir in the brown sugar; pour over the mashed potatoes.

  • Photograph by Ryan Dausch


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    This recipe is featured in:

    The Best Thanksgiving Side Dishes