Maple-Pecan Sweet Potato Mash



Here is a quick, delicious recipe for mashed sweet potatoes that is sure to please. Bake the sweet potatoes at 400 F until tender. Then, allow them to cool and scoop out the flesh. Once the potatoes are mashed they are warmed in the microwave for a few minutes and finished off with a  maple syrup sauce and toasted pecans. Served here with a New York Strip Steak and Oregano Green Beans.

*Just A Hint*: Although the recipe doesn’t call for it, I prefer to blend just a bit of milk into my mashed sweet potatoes until the mixture is creamy and lump-free.



  • 1/4 cup chopped pecans
  • 6 tablespoons maple syrup
  • 1/4 teaspoon orange zest
  • 1 cinnamon stick
  • 1/4 teaspoon ground cloves
  • 2 large sweet potatoes, baked


  1. Bake some sweet potatoes in a 450° oven for 30-35 minutes, until fork tender.
  2. Preheat oven to 300°.
  3. Place the pecans in a single layer on a baking sheet. Bake about 10 minutes or until pecans are fragrant and begin to darken. Remove from oven, and set aside.
  4. In a small saucepan, combine maple syrup, orange zest, cinnamon stick, and ground cloves. Bring to a gentle simmer. Remove from heat, and let stand about 5 minutes.
  5. Gently scoop out insides of the baked sweet potatoes, and place in a heatproof bowl. Using a potato masher or large fork, mash until there are no lumps left. Heat in microwave on HIGH for 3 minutes.
  6. Remove the cinnamon stick from the warmed syrup, and discard. Pour the syrup over the mashed sweet potatoes, and top with the toasted pecans. Serve immediately.



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