This dish hints at Cindy Daniel's Southern roots without the usual candied syrup. If you have only one oven and are roasting a turkey, use a microwave-safe dish in step 3 and microwave the sweet potatoes, covered with waxed paper, in step 4 until hot. Finish the dish in the regular oven while the turkey rests.

Cindy Daniel, Healdsburg Shed, Healdsburg, California
This Story Originally Appeared On sunset.com

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Credit: Thomas J. Story

Recipe Summary

total:
2 hrs 30 mins
Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°. Bake sweet potatoes on a rimmed baking sheet until very tender when pierced, 1 1/4 hours.

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  • Cut sweet potatoes in half and let cool a bit. Scoop out flesh and beat half of them at a time in a stand mixer, using paddle attachment on medium speed, until very smooth, about 3 minutes.

  • In a large bowl, stir together sweet potatoes, melted butter, cream, 1 tsp. salt, and 1/2 tsp. pepper. Taste and add more salt and pepper if you like. Butter a 3-qt. baking dish. Add sweet potatoes and smooth surface. Top with pecans, maple syrup, and butter pieces. Cover dish with parchment paper cut to fit, then foil.

  • Bake at 375° until an instant-read thermometer inserted in center reaches at least 160°, 20 to 30 minutes. Uncover and bake until pecans are crunchy, 20 minutes more.

  • Make ahead: Through step 3, up to 1 day, chilled. Allow 45 to 60 minutes to heat (step 4) before uncovering.

Nutrition Facts

373 calories; calories from fat 43%; protein 4.7g; fat 18g; saturated fat 7.8g; carbohydrates 51g; fiber 7.7g; sodium 257mg; cholesterol 34mg.
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