The pecan-butter mixture elevates this simple side dish to holiday worthiness. Microwaving the potatoes makes preparation a cinch and frees up your oven for the main dish.
6 sweet potatoes (about 3 pounds)
2 tablespoons water
3/4 cup 1% low-fat milk
6 tablespoons light brown sugar, divided
1/2 teaspoon salt
3 tablespoons butter, softened
3 tablespoons chopped pecans, toasted
1/2 teaspoon ground cinnamon
How to Make It
Place potatoes and water in a medium bowl; cover bowl with plastic wrap. Microwave at HIGH 10 minutes or until tender; let cool slightly. Scoop out pulp, discarding skins. Combine sweet potato, milk, 3 tablespoons brown sugar, and salt in a medium bowl; mash with a potato masher to desired consistency.
Combine remaining 3 tablespoons brown sugar, butter, pecans, and cinnamon in a small bowl. Sprinkle butter mixture evenly over potato mixture.
for your toddler: Serve a spoonful of the potatoes on a plate or in a small bowl with a spoon. Omit the pecan-butter mixture, if desired.