I’ve been dreaming up this recipe for quite some time now. A mashed sweet potato with a few natural flavors added in and a simple praline topping made with pecans, maple syrup and dates. This dish is simple, using high quality ingredients from Liberty Heights Fresh, with all natural flavors, resulting in perfectly sweet and creamy potatoes. Basically, I couldn’t stop eating these. I even had a big bowl for breakfast one morning!
Quote of the day on gratitude:
Give thanks to the LORD, for he is good; his love endures forever. – 1 Chronicles 16:34
Mashed Sweet Potato Recipe with Maple Pecan Praline Topping
- 4-5 large sweet potatoes, washed but unpeeled
- 4 tablespoons butter, 1/2 stick
- 1/4 cup honey
- 3 tablespoons fresh lemon juice
- 1/2 cup apple juice or cider, warmed
- salt and freshly ground pepper to taste
for the praline (optional)
- 3/4 cup pecans, toasted and chopped
- 4 large medjool dates, seeds removed
- 2 tablespoons maple syrup
- Preheat oven to 400 degrees.
- Prick each potato in several places with a fork and set on a rimmed baking sheet. Bake until tender when pierced with a knife, about 50-60 minutes. Let cool for 5 minutes, then halve them lengthwise and scoop out the flesh into a bowl.
- Meanwhile, in a small saucepan over medium heat, combine the butter, honey and lemon juice and heat until hot. Using a potato masher, mash the potatoes. Add 1/2 cup of the apple juice, the honey mixture, salt and pepper. Using the masher, mix lightly until smooth. If the puree isn't smooth mix in additional apple juice as needed or pulse a few times in the food processor. Spoon puree into a warmed serving dish and serve immediately.
for the praline topping
- Place the finished potatoes in a baking dish. In a food processor combine the pecans, dates, and maple syrup and pulse until well combined. Spread or scatter the topping over the potatoes and bake for an additional 10 minutes at 400 degrees.
When I photographed these I toasted the praline by itself but it is much better when you toast in on top of the potatoes.
And the Pie Recipe of the Day… Dutch Apple Pie
Thanksgiving Menu for the Day:
Appetizer: Butternut Squash Croquettes by Love and Lemons
Main Meat: Maple Mustard Roasted Chicken by Cafe Johnsonia
Side Dish: Green Bean Casserole by Oh Sweet Basil or Blue Cheese and Walnut Mashed Potatoes by Taste and Tell
Cranberry Sauce: Lingonberry Jam Cranberry Sauce by Project Domestication
Rolls: German-style Hard Rolls by Barbara Bakes
Cocktail: Caramel Apple Cider Cocktail by me
Leftovers: Leftover Turkey and Sweet Potato Soup by Kalyn’s Kitchen
I love the ingredients you chose to use in this classic dish. I can only image how that praline tastes!
Thanks for including my lingonberry jam cranberry sauce on the menu. I think it would go great with your mashed sweet potatoes. 🙂
Thanks Becky! And your lingonberry jam cranberry sauce sounded fabulous! I love it when you connect back to your heritage!!
That is just too gorgeous, Becky!
Thanks Carrian!! Who knew mashed sweet potatoes could be so bright and fun?!
it looks yummy!
I love how smooth and creamy these look! Yum!
Are the potatoes supposed to be peeled before baking?
Good question. Leave the peels on until after their baked then it will be easy to scoop out the potato from the peel. Enjoy!