Mashed Sweet Potatoes with Pecan Butter

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.

Yield: 6 adult servings (serving size: 3/4 cup sweet potatoes and about 2 teaspoons pecan butter)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 276
  • Calories from fat: 0.0%
  • Fat: 8.9g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.2g
  • Protein: 3.8g
  • Carbohydrate: 46.9g
  • Fiber: 4.9g
  • Cholesterol: 16mg
  • Iron: 1.7mg
  • Sodium: 303mg
  • Calcium: 104mg

Ingredients

  • 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

Preparation

  1. 1. 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.
  2. 2. Combine remaining 3 tablespoons brown sugar, butter, pecans, and cinnamon in a small bowl. Sprinkle butter mixture evenly over potato mixture.
  3. 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.
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