Prepare to transform your ordinary side dish into a culinary masterpiece that will have everyone at the table begging for seconds! These creamy, luxurious mashed sweet potatoes are not just a simple side – they're a flavor explosion that combines the natural sweetness of perfectly cooked sweet potatoes with the rich, aromatic crunch of rosemary-toasted pecans. Whether you're looking to impress dinner guests or simply elevate your weeknight meal, this recipe promises to be your new go-to comfort food that's both sophisticated and utterly delicious.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1/4 cup butter
- 1/4 cup milk
- 1/4 cup pecans, chopped
- 1 tsp fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Peel and cube the sweet potatoes into roughly 1-inch chunks, ensuring uniform size for even cooking.
- Place sweet potato cubes in a large pot and cover with cold water. Add a pinch of salt to the water.
- Bring the water to a boil over high heat, then reduce to medium-high and cook for 15-20 minutes until potatoes are tender when pierced with a fork.
- While potatoes are cooking, toast chopped pecans in a dry skillet over medium heat for 3-4 minutes until fragrant. Add chopped rosemary and stir for an additional 30 seconds. Set aside.
- Drain the cooked sweet potatoes in a colander, then return them to the hot pot.
- Add butter and milk to the potatoes. Mash using a potato masher or electric mixer until smooth and creamy.
- Season with salt and pepper to taste, stirring to incorporate evenly.
- Transfer mashed sweet potatoes to a serving dish and top with toasted rosemary pecans.
- Serve immediately while hot, garnishing with additional fresh rosemary if desired.
Tips
- Choose the right sweet potatoes: Look for firm, smooth-skinned sweet potatoes without any soft spots or sprouts for the best flavor and texture.
- Cutting technique matters: Cube the sweet potatoes into uniform 1-inch pieces to ensure even cooking. This prevents some pieces from becoming mushy while others remain undercooked.
- Salt your cooking water: Adding salt to the water helps season the potatoes from the inside out, enhancing their natural flavor.
- Don't overwork the potatoes: When mashing, stop as soon as you reach a smooth consistency. Over-mashing can make the potatoes gluey and dense.
- Warm your milk and butter: Using room temperature or slightly warmed milk and butter helps them incorporate more smoothly and keeps the potatoes hot.
- Toast nuts carefully: Watch your pecans closely when toasting – they can burn quickly. Remove from heat as soon as they become fragrant and golden.
- Serve immediately: Mashed sweet potatoes are best enjoyed hot, so time your preparation to serve right after mashing and topping with the rosemary pecans.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 3g
Fat: 19g
Saturated Fat: 8g
Cholesterol: 30mg
