Stovetop Sweet Potatoes with Maple and Crème Fraîche

These sweet potatoes are beaten with a mixer and heated on the stove, keeping your oven free for other holiday baking. Crème fraîche is a surprise ingredient blended in along with maple syrup for an indulgent twist to traditional sweet potato casserole. And instead of marshmallow topping, try these cinnamon-glazed pecans. You won't be able to stop nibbling on them.

Yield: 8 to 10 servings
Recipe from Oxmoor House

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Ingredients

  • 2 cinnamon sticks, broken
  • 1/4 cup sugar
  • 3 tablespoons butter
  • 1 cup pecan halves
  • 1/4 teaspoon salt
  • 3 (15-oz.) cans candied yams or sweet potatoes in syrup, drained
  • 1/4 cup butter, softened
  • 2 tablespoons finely chopped crystallized ginger
  • 1 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1 cup crème fraîche*
  • 1/4 cup pure maple syrup
  • 1 teaspoon maple extract or vanilla extract
  • 1 teaspoon balsamic vinegar

Preparation

  1. Grind cinnamon sticks to a fine powder in a coffee grinder; set aside.
  2. Cook sugar and 3 tablespoon butter in a small saucepan over medium-high heat 3 minutes or until melted and golden. Add pecans, and cook 2 minutes until pecans are toasted and glazed, stirring frequently.
  3. Stir in cinnamon and 1/4 teaspoon salt. Spread pecans on wax paper, and set aside to cool.
  4. Combine sweet potatoes, 1/4 cup butter, ginger, 1 teaspoon salt, and nutmeg in a large bowl. Beat at low speed with a hand mixer 1 minute; beat at high speed 2 minutes.
  5. Gently fold crème fraîche, maple syrup, extract, and balsamic vinegar into sweet potatoes. Transfer to a saucepan. Bring to a simmer over medium-low heat. Simmer, covered, 10 minutes, stirring occasionally. Spoon potatoes into a serving dish, and sprinkle with glazed pecans.
  6. *Find crème fraîche with other specialty cheeses in the deli section of many upscale markets.
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