Maple Mashed Sweet Potatoes with Candid Pecans, Crasins and Chives

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Edyta

Author at Eating European

Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes

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Latest posts by Edyta (see all)

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Side dish that tastes like a dessert? Yes, please. Maple Mashed Sweet Potatoes with Candid Pecans, Crasins and Chives are absolutely delicious. The combination of maple syrup with sour cream and butter gives these sweet potatoes very interesting flavor. But the pecans make this dish tastes like a real desert treat. I made it for my company potluck party and everyone was asking about the pecans…

This dish comes together really quickly. You can easily make it for a weeknight dinner or as a treat for the holidays. Pecans take the most time to roast, but other than that, it’s super simple, just boil potatoes and mash them with some maple, sour cream and butter. I’m pretty sure every kid would love it. And sweet potatoes are among the healthiest foods you can find in the grocery store.

For this Maple Mashed Sweet Potatoes with Candid Pecans, Crasins and Chives recipe I adapted the Candid Pecans Recipe from Two Peas and Their Pod. They were very easy to make. I didn’t have as much pecans as their recipe called for and mine had a bit more coating. But that turned out to be the best part. So don’t stress if you have less or more pecans, as long as they are coated they will come out great.

Holidays are around the corner. Try this amazing recipe of Maple Mashed Sweet Potatoes with Candid Pecans, Crasins and Chives for your next festive dinner and your family will be grateful. Happy Holidays 🙂

Maple Mashed Sweet Potatoes with Candid Pecans, Crasins and Chives

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Course: Side Dish

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 2 -4

Author: Edyta

Ingredients

For the potatoes

• 3 pounds sweet potatoes , peeled and cut into cubes
• 3 tablespoons of unsalted butter
• 4 tablespoons of sour cream
• 4 tablespoons of maple syrup
• 1/2 teaspoon of salt
• 1/4 cup of dried cranberries (crasins)
• 2 tablespoon of chopped chives

For the candid pecans

• 2 cups of pecans
• 1/4 cup confection sugar
• 1/4 cup brown sugar
• 2 teaspoon of cinnamon
• 1 egg white , beaten up
• 1 teaspoon vanilla
• 1/2 teaspoon of salt

Instructions

For the potatoes

• Boiled potatoes until they are fork tender about 25 minutes
• Drained and return to the pot
• Add sour cream, butter, maple syrup and salt and using hand mixer, mashed them until smooth consistency is achieved
• Taste and season more if desired
• Serve with dried cranberries, chives and candid pecans

For the candid pecans

• Using hand mixer beat up 1 egg white with vanilla
• Gently fold in the pecans and coat them with egg white mixture
• In a separate bowl combine sugars, with cinnamon and salt
• Add sugar mixture to pecans, covered evenly and spread them in a single layer on the baking sheet lined up with parchment paper
• Bake in 300F oven for 40 to 45 minutes
• Remove from the oven and let cool down before adding to potatoes

Notes

Candid Pecans Recipe inspired by Two Peas and Their Pod

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