I love how fancy restaurants often do a nice little smear of some sort of puree on your plate. It’s a simple concept really, just not something I usually think about doing to “switch things up” at home! So, inspired by a recent dinner out, I decided to do a little Sweet Potato Mash under some pork chops. It’s not quite as smooth as what you might find at a restaurant—because we like to keep the skin intact on our potatoes when pureeing them—but it was still the same idea and upped my weeknight dinner game just a little bit. Sometimes all it takes is putting a tiny bit of thought into the presentation of whatever it is you’re making!
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For the flavor of this potato mash, I was thinking back to my Chop House days (it’s amazing I am still thinking about that place) where every sweet potato side was topped with a big dollop of their house-made cinnamon brown sugar butter. I subbed maple syrup for the sugar—in keeping with the 100 Days of Real Food rules—but the flavor was very similar and took me back down memory lane! These are also the perfect flavors for the upcoming holidays. You can always stick with the original sweet potato casserole, but why not get a little fancy with this mash recipe! Or, try these Sweet Potato Muffins and Crispy Smashed Potatoes!
Three easy steps to make Sweet Potato Mash
- Cook the sweet potatoes: Set a pot of water over high heat to boil. Scrub the outside of the potatoes with water and a bristled brush (no need to peel!). Dice into 1 to 2-inch pieces. Add the potatoes to the water and cook until tender when pierced with a fork, about 15 to 20 minutes.
- Puree: Drain the water and puree the potatoes with an electric mixer or hand masher. Mix in the butter, syrup, and cinnamon until thoroughly combined and smooth, being careful not to overmix.
- Top with Pecans: Add the pecans and serve!
Sweet Potato Mash (with Pecans)
Ingredients
- 2 large sweet potatoes
- 2 tablespoons butter
- 1 tablespoon pure maple syrup
- 1 teaspoon cinnamon
- 1/2 cup chopped pecans, toasted
Instructions
- Set a pot of water over high heat to boil. Scrub the outside of the potatoes with water and a bristled brush (no need to peel!). Dice into 1 to 2-inch pieces. Add the potatoes to the water and cook until tender when pierced with a fork, about 15 to 20 minutes.
- Drain the water and puree the potatoes with an electric mixer or hand masher. Mix in the butter, syrup, and cinnamon until thoroughly combined and smooth being careful not to overmix.
- Top with the pecans and serve.
Going to try this recipe! It’s categorized as freezer friendly. Can the recipe be made ahead and frozen? How to reheat? Thanks
I would thaw in the fridge overnight and then reheat in the oven on 350 degrees.
My favourite recipe and the article is very informative.
You just made my day!
I was just making my thanksgiving shopping list and I saw this recipe, I’m going to substitute our normal mashed potatoes and gravy with this recipe instead looks delicious.
I love all your recipes! Unfortunately, I have major food sensitivities to anything dairy. Are there any real food butter substitutes out there?
I would look into ghee, coconut oil, and any lactose-free sticks out there. – Nicole