Roasted Butter Pecan Sweet Potatoes
Tags: Holiday Side Dish
Yield: 8
- 2 cups pureed sweet potatoes (about 3 medium sized sweet potatoes)
- 2 cups pureed winter squash (or one 15 ounce can pumpkin puree)
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt (any salt)
- 6 tablespoons melted butter (more if desired)
- 1/4 cup milk (I used non-fat)
- 1/2 cup pecans, chopped and toasted
- 1/4 cup brown sugar
- 1/4 teaspoon kosher salt (any salt)
- 2 tablespoons butter, softened
- Preheat your oven to 425° F (215°C). Prepare an 8x8 baking dish by spraying with non-stick cooking spray or buttering.
- Roast sweet potatoes by piercing each sweet potato with a fork 5 times on each side. Place on a baking sheet and roast at 425°F (215°C) for 30-40 minutes or until you can easily pierce the skin with a fork or paring knife. Toast pecans (5-10 minutes at 425°F) and winter squash (30-40 minutes at 425°F) in this stage too, if desired.
- Cool sweet potatoes and squash slightly before peeling. Skin should easily peel off. For squash, scoop out the flesh with a spoon. Slightly mash pulp and add to a large mixing bowl.
- Add in the sugar, melted butter, milk, and salt. Mash until well combined.
- Puree using an immersion blender (or a standard blender or food processor in batches).
- Spread mixture in a greased baking dish. Set aside as you make the topping.
- Reduce oven temp to 375° F (190°C).
- For the topping, combine well the cooled, toasted (finely) chopped pecans, salt, brown sugar and softened butter.
- Top the pureed mixture with the pecan mixture and bake at 375° F (190°C) for 18-20 minutes to warm through and top is baked. Serve hot. If there are any leftovers, see my recipe for a Pecan Sweet Potato Pie.
