Sweet Potato Mash (with Pecans)

I love how fancy restaurants often do a nice little smear of some sort of puree on your plate. It’s a simple concept really, just not something I usually think about doing to “switch things up” at home! So, inspired by a recent dinner out, I decided to do a little Sweet Potato Mash under some pork chops. It’s not quite as smooth as what you might find at a restaurant—because we like to keep the skin intact on our potatoes when pureeing them—but it was still the same idea and upped my weeknight dinner game just a little bit. Sometimes all it takes is putting a tiny bit of thought into the presentation of whatever it is you’re making!

Sweet potato mash with toasted pecans in a bowl

For the flavor of this potato mash, I was thinking back to my Chop House days (it’s amazing I am still thinking about that place) where every sweet potato side was topped with a big dollop of their house-made cinnamon brown sugar butter. I subbed maple syrup for the sugar—in keeping with the 100 Days of Real Food rules—but the flavor was very similar and took me back down memory lane! These are also the perfect flavors for the upcoming holidays. You can always stick with the original sweet potato casserole, but why not get a little fancy with this mash recipe!

Sweet Potato Mash Recipe on 100 Days of Real Food

Three easy steps to make Sweet Potato Mash

  1. Cook the sweet potatoes: Set a pot of water over high heat to boil. Scrub the outside of the potatoes with water and a bristled brush (no need to peel!). Dice into 1 to 2-inch pieces. Add the potatoes to the water and cook until tender when pierced with a fork, about 15 to 20 minutes.
  2. Puree: Drain the water and puree the potatoes with an electric mixer or hand masher. Mix in the butter, syrup, and cinnamon until thoroughly combined and smooth, being careful not to overmix.
  3. Top with Pecans: Add the pecans and serve!
Sweet Potato Mash Recipe on 100 Days of Real Food

Sweet Potato Mash (with Pecans)

Inspired by a recent dinner out, I decided to do a little Sweet Potato Mash (with pecans) under some pork chops.
5 from 1 vote
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Print Recipe
Servings: 6 people

Ingredients
  

Instructions
 

  • Set a pot of water over high heat to boil. Scrub the outside of the potatoes with water and a bristled brush (no need to peel!). Dice into 1 to 2-inch pieces. Add the potatoes to the water and cook until tender when pierced with a fork, about 15 to 20 minutes.
  • Drain the water and puree the potatoes with an electric mixer or hand masher. Mix in the butter, syrup, and cinnamon until thoroughly combined and smooth being careful not to overmix.
  • Top with the pecans and serve.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Sweet Potato Mash (with Pecans)
Amount Per Serving
Calories 204 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 10mg3%
Sodium 96mg4%
Potassium 427mg12%
Carbohydrates 27g9%
Fiber 4g17%
Sugar 7g8%
Protein 3g6%
Vitamin A 16195IU324%
Vitamin C 3mg4%
Calcium 47mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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6 thoughts on “Sweet Potato Mash (with Pecans)”

  1. Going to try this recipe! It’s categorized as freezer friendly. Can the recipe be made ahead and frozen? How to reheat? Thanks

  2. 5 stars
    You just made my day!

    I was just making my thanksgiving shopping list and I saw this recipe, I’m going to substitute our normal mashed potatoes and gravy with this recipe instead looks delicious.

  3. I love all your recipes! Unfortunately, I have major food sensitivities to anything dairy. Are there any real food butter substitutes out there?

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