My mom is famous in our family for making the sweet potatoes for our Thanksgiving feast. Her version is reminiscent of traditional sweet potato casserole, but she uses high quality ingredients that have a lot less calories. Basically she whips the sweet potatoes with holiday spices, maple syrup, a little butter and tops them with toasted pecans. I am a huge fan of this dish!
The type of sweet potato used can impact the flavor. My mom swears by a variety called Red Garnet. My experience with this type of sweet potato is a super sweet flavor with a deep red colored flesh that is extra moist and creamy. If you can’t find Red Garnet, I also love using Jewel, Covington, or Beauregard.
Serves: about 4 large portions
- 3 pounds sweet potatoes
- 1/4 cup milk
- 1 tablespoon melted butter
- 1-2 tablespoons pure maple syrup (depends on how sweet your sweet potatoes taste)
- 3/4 teaspoon sea salt
- 1/4 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup chopped toasted pecans
- Preheat oven to 400°F.
- Pierce each potato several times with a fork. Place on foil lined sheet pan. Bake for 1 hour or until oozy and soft.
- Slice lengthwise down the center and allow to cool slightly.
- Peel each potato and place in a large bowl. Add milk, butter, maple syrup, salt, vanilla, cinnamon and nutmeg.
- Using a hand blender, whip the potatoes until the ingredients are fully incorporated.
- Place in a serving dish and top with toasted pecans.