2 servings (serving size: 3/4 cup potatoes and 1 tablespoon pecan mixture)

Use your microwave to make this easy side dish for roast chicken, turkey, or pork; you can prepare it while the roast is standing.

How to Make It

Step 1

Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave potatoes at HIGH for 10 minutes, rearranging the potatoes after 5 minutes. Wrap potatoes in a towel; let stand for 5 minutes. Scoop out pulp; discard skins. Combine pulp, milk, 1 tablespoon brown sugar, and salt in a medium bowl; mash.

Step 2

Combine 1 tablespoon brown sugar, softened butter, pecans, and cinnamon in a small bowl. Top each serving with pecan mixture.

Ratings & Reviews

Barbawana's Review

November 05, 2013
This is a great, simple recipe. I make this often. I use less butter though!

rstarrlemaitre's Review

April 29, 2013
The pecan butter is my new favorite thing - buttery and sugary and perfect. Because the butter is so sweet, you don't need to add brown sugar to the sweet potatoes, otherwise it's a little too cloying. Serve with a savory entree!

JoyceHT's Review

April 14, 2013
I love sweet potatoes, but am not usually a fan of "sweetened" sweet potatoes. This recipe is the exception.

carolfitz's Review

March 16, 2013
Foolproof, supereasy, very pretty on the plate when paired with roast pork or turkey. This is a side dish you can make ahead, just cover with plastic wrap pressed down to make contact with the sweet potatoes. Reheat and top with pecan mixture just before serving. Depending on what it's served with, we sometimes add 1/8tsp pumpkin pie spice to the mash. The nuts take it out of the ordinary.

stacylynn's Review

October 24, 2011
These were so easy & very good. I was looking for a super quick way to have mashed sweet potato (as a change from baked/roasted) & this definitely fit the bill. Easy to double & tastes good to boot. I will put this into regular rotation since we eat sweet potatoes frequently. As recommended, I added nutmeg & more cinnamon than the recipe called for, & didn't sugar the pecans, but just added everything else into the potatoes & sprinkled the toasted pecans on top. It made me think of my favorite sweet potato casserole with out all the calories.

AMSkall's Review

November 04, 2009
I served this with grilled bbq chix breasts, peas and rice. it was a great compliment to the bbq sauce. it really added an extra something special that just made the tastes of meal rounded and delicious. I added nutmeg to the butter mixture - i think that really added something. I would recommend adding a 1/8 tsp nutmeg. so easy to make, filling and delish!

wowreg's Review

October 14, 2009
This was so easy and delicious. My husband, who typically doesn't like sweet potatoes (I didn't know this before I made the dish) had seconds. Paired it with Cooking Light's Rosemary Pork Tenderloin for a nice sweet/savory combination. The whole dinner cost less than $10!

moll14's Review

May 01, 2009
Wonderful recipe, without having to add tons of cream or butter. The topping added great flavor and texture.

mamafalzone's Review

November 22, 2008
Talk about quick and easy, not to mention absolutely delicious. My husband bought Emerald glazed pecans because he didn't realize that nuts are sold in the baking aisle! So, I skipped the butter, brown sugar and cinnamon topping because the pecans were sweet enough. Just chopped them up and sprinkled on the potatoes.