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.

Karen Levin
Recipe by Oxmoor House August 2010

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

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Nutrition Facts

276 calories; calories from fat 0%; fat 8.9g; saturated fat 4.1g; mono fat 3.1g; poly fat 1.2g; protein 3.8g; carbohydrates 46.9g; fiber 4.9g; cholesterol 16mg; iron 1.7mg; sodium 303mg; calcium 104mg.
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