Mashed Sweet Potatoes with Pecans
Oh hey, friend! So let me tell you about the time I made these mashed sweet potatoes with pecans for Thanksgiving, but ended up eating half the batch before anyone arrived—oops. They’re honestly so good that even my “just white potatoes, please” brother came back for seconds. There’s just something about the combo of silky sweet potatoes and toasty pecans that gives me all the fuzzy, I-might-need-elastic-waistband vibes, and it’s been my backup-forgot-to-make-a-fancy-side dish ever since. Plus, my neighbor once swapped her famous green bean casserole for a second scoop of these, so I knew I’d done something right (she’s still salty about it, too, but in a good way).
Why you’ll actually love making these
I basically whip these up whenever my family’s all tired of plain old mashed potatoes—which is…often, because they’re weirdly picky but also want something new? (Moms, you get it right?) My family goes a bit nuts for these because they’re sweet but not like dessert sweet. The pecans add crunch, and honestly, it’s one of those rare dishes that’s incredibly forgiving. I mean, there was that one time I spaced out and nearly forgot the butter—disaster avoided, thankfully. Oh, and clean-up? Basically a cakewalk, which is my type of holiday miracle.
What you’ll need (and what you can get away with)
- 3 large sweet potatoes (about 2 lbs)—I sometimes use those smaller ones from the farmers’ market, and once, when I was in a pinch, went half sweet potato, half butternut squash; nobody’s complained
- 2–3 tablespoons butter—Melted is best, but honestly, I’ve microwaved it halfway more times than I can count
- 1/4 cup whole milk or cream—Almond milk works in a jam (my lactose-free friend says it’s fine, but I can always tell)
- 1/4 cup packed brown sugar—Maple syrup is a win, but a bit messier if you pour it over the counter mid-conversation, just saying
- 1 teaspoon cinnamon—Sometimes I skip this and toss in some nutmeg or even pumpkin pie spice (controversial, I know!)
- 1/2 teaspoon kosher salt
- 1/2 cup pecans, chopped—I mean, my grandmother insisted on toasting them first, but I’ve “forgotten” a few times and honestly, they were still good
Here’s how I make ‘em (with side commentary!)
- Scrub & chop your sweet potatoes; you don’t have to peel them but I usually do, unless I’m feeling lazy, then I just scoop out the centres later (messy but kinda satisfying, weirdly).
- Boil the chopped potatoes in a big pot of salted water—bring it to a bubble then turn it down a touch. Let them go for about 15-20 min or until a fork slides in like butter. Sometimes it takes a bit longer. Use your best judgement.
- Drain, then mash. Grab your favourite potato masher—though I’ve been known to improvise with a big fork or even a sturdy whisk in a pinch. Add in the butter, brown sugar, milk, cinnamon, and salt. This is where I sneak a bite or two, just to check if it needs “more research” (spoiler: it always does).
- Stir in the pecans. You can toast them in a dry pan for a few min if you’re feeling extra, but if not, just toss ‘em straight in. Don’t overthink it.
- Taste and adjust seasonings. If it’s too thick, add a splash more milk. Not sweet enough? Sprinkle a bit more sugar. And if it looks a bit weird at this stage, don’t worry—it always pulls together once it cools down a touch.
Stuff I’ve learned from just trying things (a.k.a. notes from the trenches)
- Leftovers make an amazing breakfast with a fried egg on top (don’t knock it till you try it)
- If you microwave the sweet potatoes instead of boiling them, they get less watery actually. I used to think microwave = losing nutrients but EatingWell set me straight
- Pecans do burn fast; I once walked away “for just a second” and came back to little black nubs. Watch ’em like a hawk!
Experiments & variations that made it to the table (plus one that definitely didn’t)
- I sometimes swap in walnuts or hazelnuts if I’m out of pecans. Worked shockingly well. Pistachios—eh, won’t do that again.
- Drizzling maple syrup on top before serving looks impressive, but my kids called it “too sticky.” To each their own.
- If you want it vegan just swap the butter for coconut oil (tastes a bit tropical, which is kinda fun in winter for a change)
What you’ll need (and what to do if you don’t have it)
- Potato masher—or use a strong fork. In college I literally used a pint glass, not my finest hour but it worked.
- Big pot. Or a Dutch oven if you wanna feel fancy (I sometimes boil water in an electric kettle and pour it over the potatoes to speed things up, but you didn’t hear that from me)
- Mixing bowl
- Optional: a baking dish if you want to reheat or get the top a bit crusty (I forget this step 90% of the time)
How to store (if somehow you have leftovers)
I keep leftovers in an airtight container in the fridge for up to 3 days (though honestly, in my house it never lasts more than a day!). If you want to reheat: microwave’s easiest, or pop it in the oven with a bit more milk so it stays creamy. Oh, and if you end up freezing it, just know the texture gets a tad grainy—still tasty though.
What to serve it with? Here’s what I do
This is basically my go-to for anything “special” (or just Wednesday, cause why not). It goes really, really well with roasted chicken or pork chops. Sometimes I sprinkle extra toasted pecans on top for a lil’ crunch. Oh, and last Christmas Eve, we had them with salmon—no one complained. Probably would be epic with a hearty veg stew too.
Things I wish I’d known sooner (pro-ish tips)
- Over-mashing sweet potatoes? Turns them gluey fast. I once blitzed the daylights out of them in a blender—regret. Masher’s your best bet.
- Let them cool just slightly before stirring in pecans so the nuts stay crunchy (learned that after a couple batches of soggy pecans…hmm)
- Start with less milk—you can always add but you can’t take it out (otherwise you end up with a sweet potato soup, which honestly wasn’t terrible but not my intention)
Some real FAQ’s I’ve gotten (asked and answered)
- Can I do these ahead? Sure can—reheat gently and maybe add a splash of milk. Actually, I find it tastes better the next day, but maybe that’s just me.
- Do you peel your sweet potatoes or nah? Totally up to you! I usually do, but if the skins are thin I just leave them and mash right in (extra fibre, you know?).
- Is this gluten free? Yup, as long as you don’t add anything weird, it’s naturally gluten free. Someone once asked if I added flour…nope!
- Can I use canned sweet potatoes? You could; they’re a bit mushier and sweeter so maybe use less sugar. I’ve done it twice and lived.
- Where do you get those nice chopped pecans? Honestly, I buy them pre-chopped online if I’m feeling lazy. Saves me a mess every time.
And if you want more recipe ideas for cozy sides, I get lots of inspiration from Southern Living’s roundup here. So, are you going to try it? Or just come raid my fridge (again)? Either way, you’re welcome at my table—just bring dessert, yeah?
Ingredients
- 2 1/2 pounds sweet potatoes, peeled and cubed
- 1/3 cup whole milk
- 3 tablespoons unsalted butter
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- 1/3 cup chopped pecans
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
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1Place the peeled and cubed sweet potatoes in a large pot and cover them with water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
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2While the potatoes cook, toast the chopped pecans in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant and lightly browned. Remove from heat and set aside.
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3Drain the cooked sweet potatoes and return them to the pot. Add the milk, butter, maple syrup, cinnamon, salt, and pepper. Mash until smooth and creamy.
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4Transfer the mashed sweet potatoes to a serving bowl. Sprinkle the toasted pecans evenly over the top.
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5Serve warm and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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