Name: Mashed Sweet Potatoes with Pecans
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 to 8 servings
Ingredients: 1 1/4 pounds russet 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

Level: Easy

Total: 50 min
Active: 30 min

Yield: 6 to 8 servings

Ingredients

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1 1/4 pounds russet 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.

Cook’s Note

Make-Ahead Plan: Make the mashed sweet potatoes up to 3 days ahead; cover and refrigerate. To reheat, transfer to a baking dish, stir in some milk, cover with foil and warm in a 350 degrees F oven until hot, 20 to 25 minutes. Top with the pecan butter.