
These mashed sweet potatoes with candied pecans are perfect for when you want a dessert that you can eat with dinner and actually call a side! After all, sweet potatoes are a superfood.
What ingredients do I need to make Mashed Sweet Potatoes with Candied Pecans?
Sweet Potatoes
- Sweet potatoes
- Pumpkin pie spice
- Salt
- Vanilla extract
- Maple syrup
- Milk
Candied Pecans
- Raw pecans
- Vanilla extract
- Brown sugar
- Pumpkin pie spice
- Salt

How do I make Mashed Sweet Potatoes with Candied Pecans?
- Preheat the oven to 425 degrees
- Puncture sweet potatoes all over with fork. Wrap each sweet potato in foil and place on baking sheet. Place baking sheet into the oven and bake for 45-50 minutes until sweet potatoes are tender all the way through
- While sweet potatoes bake, create candied pecans topping. Place pecans in a plastic sandwich bag, add vanilla extract and massage bag to coat pecans. Add brown sugar, pumpkin pie spice and salt on top of pecans. Close bag and shake to cover pecans in sugar coating. Set aside.
- Once mashed, add pumpkin pie spice, pinch of salt and vanilla extract. Stir to combine. Add in maple syrup and milk. Stir to combine.
- Scoop mashed sweet potatoes into a casserole dish and level out potatoes. Top with candied pecans. Cover top of dish with foil.
- Place into oven for 20-25 minutes, checking periodically to ensure pecans are toasting and the sugar is not burning. If the sugar is toasting too quickly, remove from oven, and let rest on top of the oven without removing or opening the foil on top.
- Once candied pecans are fully toasted and the sugar has fully caramelized, remove from the oven and allow to cool for 15 minutes. Serve warm.

Yield: 14-16 servings
Mashed Sweet Potatoes with Candied Pecans

The perfect Holiday sweet potatoes
Prep Time
30 minutes
Cook Time
1 hour 15 minutes
Total Time
1 hour 45 minutes
Ingredients
- Sweet Potatoes:
- 5-6 large sweet potatoes, washed and halved
- ½ teaspoon Pumpkin pie spice (or equal parts ¼ teaspoon cinnamon, 1 dash of cinnamon, 1 dash allspice)
- 1 pinch of salt
- 1 teaspoon vanilla extract
- ½ cup of maple syrup
- 1 cup of milk
- Candied Pecans:
- 2 cups of halved, raw pecans
- 1 teaspoon of vanilla extract
- 1 cup brown sugar
- ¼ teaspoon of pumpkin pie spice
- 1 pinch of salt
Instructions
- Preheat the oven to 425 degrees
- Puncture sweet potatoes all over with fork. Wrap each sweet potato in foil and place on baking sheet. Place baking sheet into the oven and bake for 45-50 minutes until sweet potatoes are tender all the way through
- While sweet potatoes bake, create candied pecans topping. Place pecans in a plastic sandwich bag, add vanilla extract and massage bag to coat pecans. Add brown sugar, pumpkin pie spice and salt on top of pecans. Close bag and shake to cover pecans in sugar coating. Set aside.
- Once mashed, add pumpkin pie spice, pinch of salt and vanilla extract. Stir to combine. Add in maple syrup and milk. Stir to combine.
- Scoop mashed sweet potatoes into a casserole dish and level out potatoes. Top with candied pecans. Cover top of dish with foil.
- Place into oven for 20-25 minutes, checking periodically to ensure pecans are toasting and the sugar is not burning. If the sugar is toasting too quickly, remove from oven, and let rest on top of the oven without removing or opening the foil on top.
- Once candied pecans are fully toasted and the sugar has fully caramelized, remove from the oven and allow to cool for 15 minutes. Serve warm.
Nutrition Information:
Yield:
14Serving Size:
1Amount Per Serving: Calories: 298Total Fat: 14gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 1mgSodium: 81mgCarbohydrates: 43gFiber: 5gSugar: 27gProtein: 4g
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