Maple Mashed Sweet Potatoes with Candid Pecans, Crasins and Chives
Servings: 2 -4
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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