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Flavorful Brown Sugar Glazed Sweet Potato Mash with Toasted Pecan Crust

brown sugar glazed sweet potato mash - featured image
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A cozy and indulgent sweet potato mash topped with a crunchy, caramelized pecan crust, perfect for holiday sides or comforting weeknight meals.

Ingredients

Scale
  • 3 large sweet potatoes (about 2 pounds or 900 grams), peeled and cubed
  • 4 tablespoons (60 grams) unsalted butter, softened
  • 1/3 cup (70 grams) dark brown sugar, packed
  • 1/4 cup (60 ml) heavy cream, warmed (can substitute with full-fat coconut milk for dairy-free)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup (120 grams) toasted pecans, chopped
  • 2 tablespoons (25 grams) brown sugar for crust
  • Optional: pinch of nutmeg or splash of bourbon

Instructions

  1. Peel and cube 3 large sweet potatoes (about 2 pounds/900 grams). Place them in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook for 15-20 minutes, or until the potatoes are fork-tender.
  2. Drain the potatoes in a colander and let them sit for a few minutes to steam dry.
  3. Use a potato masher or ricer to mash the potatoes until smooth.
  4. Transfer mashed potatoes to a mixing bowl. Add 4 tablespoons (60 grams) softened unsalted butter, 1/3 cup (70 grams) dark brown sugar, 1/4 cup (60 ml) warm heavy cream, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon salt. Stir gently until combined and silky. Add more cream if too thick.
  5. Preheat oven to 350°F (175°C). Toast 1 cup (120 grams) chopped pecans in a dry skillet over medium heat for 3-4 minutes until fragrant. Combine toasted pecans with 2 tablespoons (25 grams) brown sugar in a small bowl.
  6. Transfer the sweet potato mash into a greased 9×9 inch (23×23 cm) baking dish, smoothing the surface with a spatula. Sprinkle the pecan and brown sugar mixture evenly over the top.
  7. Bake for 20-25 minutes, or until the topping is caramelized and slightly crisp.
  8. Let the dish cool for 5 minutes before serving.

Notes

Do not overcook the potatoes to avoid gluey mash. Let potatoes steam dry after draining to prevent watery mash. Use softened butter for smooth mixing. Toast pecans gently and watch closely to avoid burning. Use warm cream to keep mash smooth. Spread pecan topping evenly for best texture. Vanilla extract is essential for flavor depth.

Nutrition

Keywords: sweet potato mash, brown sugar glaze, toasted pecan crust, holiday side dish, easy sweet potato recipe, Thanksgiving side, Christmas side

Find it online: https://yumbelle.com/flavorful-brown-sugar-glazed-sweet-potato-mash-with-toasted-pecan-crust-recipe-for-easy-holiday-sides/