Smashed Sweet Potatoes With Cinnamon Pecan Topping

I love sweet potatoes…. In all forms. Plain, sweet, topped with pecans, And topped with all the yummy goodness of a crumble. However you prepare a sweet potato, I am all for it. They are just delicious.

Now today I am going to share with you my favorite sweet potato side dish. It is slightly sweet with such a wonderful topping. It is going to make a delicious statement at your next gathering or a perfect side dish to your everyday dishes. I have made this particular dish for many years and it has always been a great hit. I love adding this to my Holiday table especially at Christmas. It is just absolutely fabulous. So let’s get started.

INGREDIENTS:

2 tbsp butter – for sweet potatoes
4 large sweet potatoes – peeled and cubed
1/4 cup milk or cream
1/4 cup maple syrup
3/4 tsp salt
4 tbsp butter – slightly room temp
1/4 cup brown sugar
1/2 tsp cinnamon
1/3 cup pecans – chopped
1/4 tsp salt

DIRECTIONS:

1. Add the potatoes to a large pot and cover with cold water. Bring to a boil over medium heat and cook for 15 minutes or until the potatoes are fork tender. Preheat the oven to 375*. Remove and drain completely. Smash with a potato smasher.
2. Add the butter, maple syrup, milk, and salt. Stir to combine and melt the butter. When the mixture is well mixed add the mixture to a 8×8 in baking dish. Spread out evenly.
3. In a small bowl combine the pecans, butter, salt, cinnamon, and brown sugar. Mix until well combined. Sprinkle over the top of the potatoes.
4. Bake for 15 to 20 minutes or until the top is golden brown. Remove and let cool 5 minutes before serving.

*This is travel friendly so you can pack it up and warm it up when you get to your destination.
* You can sub out the pecans for any other nut.
* You can double or triple this recipe to fit your family size. I usually double this recipe during the holidays.