Mashed Sweet Potato Recipe With Maple Pecan Praline Topping
This delightful sweet potato recipe combines the natural sweetness of roasted sweet potatoes with an indulgent praline topping made with pecans, dates, and maple syrup. The creamy and decadent sweet potato puree is enhanced with a touch of honey, lemon juice, and apple juice for a harmonious blend of flavors. The dish is then finished off by baking it with the crunchy praline topping, creating a balanced and satisfying side dish that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 4-5 large sweet potatoes
- 4 tablespoons (1/2 stick) butter
- 1/4 cup honey
- 3 tablespoons fresh lemon juice
- 1/2 cup apple juice or cider, warmed
- salt and freshly ground pepper to taste
- 3/4 cup pecan, toasted and chopped
- 4 large medjool dates, seeds removed
- 2 tablespoons maple syrup
Instructions
- 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.
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