Description
This mashed sweet potato dish will soon become your family favorite! It’s very easy to make, is gluten free and can be made vegan or vegetarian.
Ingredients
Scale
For the Mashed Sweet Potatoes:
- 4 large sweet potatoes
- 4 Tbsp. butter (sub ghee or coconut oil)
- 1/3 cup heavy cream (sub oat milk or coconut cream)
- 1/2 tsp. sea salt
For the Sweet Potato Topping:
- 2 Tbsp. butter (sub coconut oil)
- 1 tsp. rosemary, chopped
- 1/4 cup pure maple syrup
- 1/2 cup pecans, chopped
Instructions
- Peel the sweet potatoes and cut them into 1-inch cubes.
- Place the sweet potatoes in a Dutch oven or large stock pot. Cover with water, add a pinch of salt and bring to a boil. Once boiling, reduce the heat and simmer for 10-12 minutes until the potatoes are tender.
- Once the potatoes are done cooking, drain the potatoes in a colander.
- Return the pot to the stovetop and heat the 4 Tbsp. of butter in the pan. Add the cream and warm through but do not let the mixture boil.
- Return the potatoes to the pan with the butter and cream. Add the salt and whip them up with a hand mixer or potato masher.
- Taste the potatoes and adjust seasoning as needed.
- Dice the fresh rosemary finely.
- To make the topping, add the butter to a skillet and heat until melted. Add the chopped rosemary just until its fragrant. Stir in the maple syrup and pecans and coat well.
- Place the mashed sweet potatoes in a serving dish and add the topping just before serving.
Notes
- You can make the mashed sweet potatoes ahead of time and store them in the refrigerator for up to 48 hours. Just warm the potatoes through completely, while you make the maple pecan topping. Add the topping just before serving.
- To make this recipe vegan or dairy free, use coconut oil or vegan butter in place of the butter and oat milk or full fat coconut milk in place of the heavy cream.