Today’s recipe is one of my favorites, Maple Whipped Sweet Potatoes with Candied Pecans. Seductive and luscious sweet potatoes combined with crunchy candied pecans is the best of both worlds!
I’ve been making a version of this recipe for years and regularly serve it during the holiday season. Family and guests alike love it and ask for the recipe. I thought I would make it easier to find by sharing it here with all of you!
From simple boiled chunks and layered gratins to bowls piled high with smashed or whipped sweet potatoes are one of the most familiar dish on our holiday tables. Since the 1950s, the ubiquitous marshmallow-topped version is in every food magazine with recipes for the holidays. This is not my preferred way to serve them, it is far too sweet for me.
Today’s recipe is creamy and utterly heavenly, like the beauty of contrapuntal music, two melodies that dance around each other, blending and harmonizing perfectly. This dish is the perfect combination of velvety sweet potatoes topped with crunchy candied nuts.
These sweet potatoes are puréed and have a hint of maple syrup for flavor and sweetness. Then they are topped with sweet and crunchy nuts that add a beautiful textural contrast. Simply perfect for your holiday meals or dinner all winter long. If you want to spice things up, you could add a little chipotle powder for a smoky hit of heat.
Enjoy the depth of flavor in this side dish. The roasting brings out the natural sweetness of the potatoes and onions, making them even better when combined than each is on their own.
This recipe is part of the Food Network’s #FallFest, and today we are focusing on our favorite holiday side dishes. I am always awed that, with nothing more than a broad topic, this group of bloggers comes up with the most amazing array of recipes. Make certain you check out the other recipes in today’s collection listed at the bottom of the post.
Enjoy your upcoming holidays and hopefully you will be serving these wonderful maple whipped sweet potatoes with candied pecans!
Did you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you!
Ingredients needed for Maple Whipped Sweet Potatoes with Candied Pecans:
- Pecans (or other nut or seed), butter, brown sugar, olive oil
- Sweet potatoes, onion, ginger, maple syrup
PRO Tip:
You can use any number of methods to mash the sweet potatoes and onions, I prefer my food processor for a very smooth purée. You can also use a stand mixer, immersion blender, or regular blender. They all work, the only difference will be the smoothness of the final product.
How to make Maple Whipped Sweet Potatoes with Candied Pecans:
- Make the Candied Pecans: Melt the butter, stir in the brown sugar and cook stirring constantly until smooth and slightly thickened, about 5 minutes
- Stir in the pecans and pour onto a Silpat or parchment-lined baking sheet; set aside to cool, turning them occasionally to help keep the nuts separated
- When cooled, pour onto paper towels to absorb any excess butter then roughly chop them; set aside at room temperature
- Prepare the Sweet Potatoes: Brush a baking sheet with oil and scatter the sweet potato and onions chunks over the pan, drizzle with more oil, season with salt and pepper, and sprinkle with ginger and lemon zest, tossing to distribute the seasonings
- Place sheet pan in a 425°F (218°C) oven and roast for 30 minutes, then stir the potatoes and continue roasting for another 15 minutes or until fully softened; transfer potatoes and onions to a food processor (you can use a blender, stand mixer, or immersion blender), process until smooth and creamy
- Transfer to a warmed serving bowl, and sprinkle the candied pecans over the top and serve
- If making ahead, keep the pecans and potatoes in separate containers and refrigerate the potatoes; reheat the potatoes and sprinkle with the pecans right before serving to keep them crunchy
PRO Tip:
If you cannot have pecans, you may substitute any nut of your choice. If all tree nuts are out, try peeled pumpkin seeds.
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Chef’s knife
- Cutting board
- Vegetable peeler
- Silpat or parchment paper
- Baking sheet
- Food processor, stand mixer, immersion blender, or blender
Gluten-Free Tips:
You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Maple Whipped Sweet Potatoes with Candied Pecans (Gluten-Free)
If you have someone in your family who is allergic to pecans, you can switch to a different nut such as almonds, cashews, or walnuts. If tree nuts are out, try shelled pumpkin seeds. All are great options for topping the whipped sweet potatoes!
Ingredients
Candied Pecans
- 4 tbsp (1/2 stick; 57g) salted butter
- 1/4 cup (53g) firmly packed brown sugar
- 2-1/2 cups (228g) pecan pieces, walnuts, almonds, etc.
Sweet Potatoes
- 3 tbsp organic olive oil, divided
- 2 extra-large or 4 medium red-skinned (Garnet) sweet potatoes, peeled and cut into 2-inch cubes
- 1 medium onion, coarsely chopped
- 1 tsp kosher or sea salt
- 1/2 tsp freshly ground black pepper
- 1 tsp ground ginger
- 2 tbsp butter
- 3 tbsp pure maple syrup
Instructions
- Make Candied Pecans: Line a baking sheet with sides with a Silpat or parchment paper; set next to the stove.
- In a medium saucepan (about 3 to 4 quarts), melt the butter over medium-high heat. Stir in the brown sugar and cook, stirring constantly, until fairly smooth and slightly thickened, about 5 minutes.
- Add the nuts and stir to coat with the syrup. Pour onto the Silpat-lined baking sheet. Set aside to cool, turning occasionally to help keep the nuts somewhat separated.
- When cooled and the sugar has hardened, place on paper towels to absorb extra butter, then roughly chop pecans with a sharp chef’s knife or pulse in a food processor. Set aside at room temperature.
- Prepare the Sweet Potatoes: Set a rack inthe upper third of the oven and preheat to 425°F (218°C).
- Brush 2 tbsp of the oil on a baking sheet. Scatter sweet potato chunks and the onions on the pan. Drizzle with remaining 1 tbsp olive oil. Season with salt and pepper to taste, and sprinkle the top with ginger and lemon zest. Toss together to coat all the pieces with the oil and seasonings.
- Place in oven to roast. After 30 minutes remove pan from the oven, toss potatoes, return to oven, and continue roasting for an additional 15 minutes or until completely softened.
- Remove from the oven and transfer to a food processor. Add the butter and maple syrup and purée until smooth. You can also use your stand mixer, an immersion blender, or regular blender. Using a food processor will give you the creamiest and smoothest texture. Beating them in a stand mixer will leave them more rustic. Use any method you prefer.
- Transfer to a warmed bowl, sprinkle with the candied pecans and serve immediately.
- If making ahead, store the whipped sweet potatoes in an airtight container in the refrigerator, and keep the pecans in an airtight container at room temperature. Reheat potatoes and top with pecans right before serving to keep them crunchy.
Recipe found at www.theheritagecook.com
Notes
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 584Total Fat: 45gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 31mgSodium: 496mgCarbohydrates: 43gFiber: 6gSugar: 14gProtein: 9g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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Create a New Tradition Today!
This recipe is part of Food Network’s weekly Fall Fest. See the links below for inspiration and great recipes and check out our Pinterest page for more recipes from this series!
- Feed Me Phoebe: Healthy Stuffed Mushrooms with Creamed Kale
- The Heritage Cook: Maple Whipped Sweet Potatoes & Candied Pecans (Gluten-Free) You are here
- Jeanette’s Healthy Living: 100 Healthy Holiday Side Dish Recipes
- Devour: Winning Thanksgiving Side Dishes
- The Lemon Bowl: Stuffed Acorn Squash with Chorizo and Farro
- The Mom 100: Lentils and Carrots with Dried Apricots
- Big Girls, Small Kitchen: Maitake, Leek & Bacon Dressing
- Weelicious: Vegan Whipped Coconut Sweet Potatoes
- The Cultural Dish: Pumpkin Risotto
- Napa Farmhouse 1885: Sweet Potato Biscuits
- Red or Green: Cheese Ball with Everything Spice
- Daisy at Home: Roasted Cranberry Pear Sauce
- Swing Eats: Roasted Sweet Potatoes with Thyme and Rosemary
- Elephants and the Coconut Trees: Baby Lima Beans Salad with Bell Pepper and Pomegranate
- Dishing With Divya: Ash Gourd Raita
- Domesticate Me: 12 Easy and Impressive Thanksgiving Sides
- The Wimpy Vegetarian: Scalloped Sweet Potatoes and Apples | #FallFest
- FN Dish: Colorful Thanksgiving Vegetable Sides — Fall Fest
Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. This post was first shared in Nov 2014. The article was updated in 2022.
Nancy Buchanan
I think you are right about the reasons behind the groaning table… and I would take these sweet potatoes over that marshmallow mess any day of the week!!
Chris
These look perfect for the holiday table, Jane! Nicely done. Stumbled it!