Maple Mashed & Roasted Sweet Potatoes
with Sugar & Spice Pecans
This flavorful twist on traditional roasted sweet potatoes was a Nestlé Kitchens Side Dish Contest finalist.
Joanna L. McCarthy created this recipe using Coffee-mate Maple Brown Sugar to bring out the naturally sweet and nutty flavor of the sweet potatoes.
8 large (about 6 pounds) sweet potatoes, washed (peeled, if desired)
1 large yellow onion, diced
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper
1 cup Brown Sugar Maple Latte Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
4 tablespoons melted butter
2 teaspoons ground cinnamon
Sugar & Spice Pecans: (optional)
1 large egg white, beaten
1 cup chopped pecans
1/4 cup granulated sugar
1 to 2 tablespoons ground cumin
1 to 2 tablespoons paprika
- For Sweet Potatoes: Preheat oven to 400°F (205°C). Cut sweet potatoes into even 1-inch slices. Place in large roasting pan along with onion, oil, salt and pepper. Toss gently to coat. Roast for 30 to 40 minutes or until fork tender.
- Transfer sweet potato-onion mixture to a large mixer bowl. Add Coffee-mate, melted butter and cinnamon; beat with stand or hand mixer until smooth.
- For Sugar & Spice Pecans: Preheat oven temperature to 350°F (175°C). Grease a rimmed baking sheet or line with parchment paper.
- Combine egg white with pecans in medium bowl. Stir in sugar, cumin and paprika; toss to coat. Place on prepared baking sheet. Bake, stirring halfway through, for 15 to 20 minutes; cool. Sprinkle over top of sweet potatoes.
Makes 10 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.