Whipped Sweet Potatoes with Pecan Maple Syrup Sauce
Creamy, sweet and salty, whipped sweet potatoes drizzled with a buttery and sweet maple sauce filled with crunchy pecans. The perfect pairing and easy to make in one pan right on your stovetop.
Recipe and image compliments of Laura
from Lolo’s Home Kitchen
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Prep Time
40 Minutes -
Cook Time
15 Minutes -
Servings
8
Ingredients
- 4 Tablespoons Hiland Dairy Butter
- 3 large Sweet Potatoes, peeled, quartered and cut into ½ cubes
- 1 cup Hiland Dairy Whole Milk (divided into ⅔ cup and 1/3 cup)
- 1 teaspoon salt
Sauce Ingredients
- 2 Tablespoons Hiland Dairy Butter
- ¼ cup real maple syrup
- ½ cup chopped pecans
Directions
- Peel the sweet potatoes and cut lengthwise and into quarters then into ½ inch cubes.
- In a large saucepan, melt 4 Tablespoons butter over medium heat. Add the sweet potatoes to the pan and stir to coat potatoes in the melted butter. Cook for about 5 minutes.
- Add ⅔ cup of the Hiland milk plus the salt, stir together. Cover the pot with a lid and let cook for about 15 minutes, stirring every 5 minutes. (if the liquid looks to have evaporated totally, add a splash or two more of milk and stir)
- Remove from heat and add the remaining ⅓ cup milk. Using a hand mixer, whip the sweet potatoes right in the pot until smooth, creamy and fluffy. Taste and add more salt if needed. Spoon into a serving dish.
- In a small saucepan, melt 2 tablespoons of butter over medium heat. Add the maple syrup and bring to a simmer. Add the pecans and stir, bring back to a boil and remove from the heat.
- You can either spoon the maple syrup over the serving dish of sweet potatoes or over the individual servings.
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