Delicious Rosemary-Pecan Mashed Sweet Potatoes recipe

 

 

 Ingredients:

 - 4 large sweet potatoes, peeled and cubed

- 1/2 cup unsalted butter

- 1/4 cup heavy cream

- 1/4 cup pure maple syrup

- 2 teaspoons fresh rosemary, finely chopped

- 1/2 cup pecans, toasted and chopped

- Salt and pepper, to taste

 

 Instructions:

 

1. Boil the Sweet Potatoes:

   Place the peeled and cubed sweet potatoes in a large pot of salted water. Bring to a boil and cook until the sweet potatoes are fork-tender, about 15-20 minutes.

 

2. Drain and Mash:

   Drain the sweet potatoes and transfer them to a large bowl. Mash the sweet potatoes using a potato masher or fork until smooth.

 

3. Add Butter and Cream:

   Add the unsalted butter and heavy cream to the mashed sweet potatoes. Mix well until the butter is melted and the cream is fully incorporated.

 

4. Add Maple Syrup and Rosemary:

   Pour in the pure maple syrup and add the finely chopped fresh rosemary. Stir the mixture to combine all the ingredients evenly.

 

5. Adjust Seasoning:

   Season the mashed sweet potatoes with salt and pepper to taste. Adjust the sweetness and seasoning according to your preference.

 

6. Fold in Toasted Pecans:

   Gently fold in the toasted and chopped pecans into the mashed sweet potatoes. Save a few pecans for garnish if desired.

 

7. Serve and Garnish:

   Transfer the Rosemary-Pecan Mashed Sweet Potatoes to a serving dish. Garnish with additional rosemary and pecans for an extra touch of flavor and presentation.

 

8. Enjoy:

   Serve the mashed sweet potatoes as a delightful side dish for Thanksgiving, holiday meals, or any occasion. The combination of rosemary, pecans, and maple syrup adds a unique and delicious twist to this classic side dish.

 

These Rosemary-Pecan Mashed Sweet Potatoes are sure to be a hit at your table, bringing a perfect blend of savory and sweet flavors. Enjoy your meal!