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Maple Mashed Sweet Potato with Candid Pecans, Crasins and Chives

Maple Mashed Sweet Potatoes with Candid Pecans, Crasins and Chives

Course: Side Dish
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 2 -4
Author: Edyta
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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


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


Candid Pecans Recipe inspired by Two Peas and Their Pod