Mashed Sweet Potatoes with Whipped Maple Butter
A side dish of Mashed Sweet Potatoes with Whipped Maple Butter and toasted Pecans. Simple, elegant, and delicious.
Servings 8 Servings
Equipment
Ingredients
- 3 lbs sweet potatoes peel and cubed
- 3 tbsp unsalted butter
- ⅓ cup heavy cream
- 2 tbsp Spiceology Purple Haze optional, or other all-purpose seasoning blend
- 2 tbsp fresh thyme leaves only
- 2 tbsp toasted pecan pieces
Whipped Maple Butter
- ½ cup unsalted butter
- ⅓ cup maple syrup
- 1 pinch sea salt
Instructions
- Bring a large pot of water to a boil. Add some salt and cubed potatoes. Cook until potatoes are fork tender, about 15-20 minutes depending on the size of the potato pieces.
- Drain potatoes and rice into a large bowl. Add 3 tablespoons of butter, cream, spices, thyme leaves, and stir well to combine. Top with maple butter (recipe follows) and toasted pecan pieces. Serve Immediately.
Whipped Maple Butter
- In a small bowl, add the butter and maple syrup and whisk to combine.
Nutrition
Calories: 380kcal | Carbohydrates: 45g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 101mg | Potassium: 648mg | Fiber: 6g | Sugar: 16g | Vitamin A: 24852IU | Vitamin C: 7mg | Calcium: 96mg | Iron: 2mg
