Sweet Potato Mash
Transform simple sweet potatoes into a decadent and flavorful side dish with this recipe. Velvety mashed sweet potatoes are infused with a fragrant mix of sage, cinnamon, and nutmeg, topped with a buttery brown sugar glaze, and finished with a drizzle of warm maple syrup and crunchy toasted pecans. This dish is sure to elevate any meal and become a new favorite on your table!
— Constant Cookbook
Ingredients
- 3 1/2 lb. sweet potatoes, peeled and cut into 2-inch pieces
- 6 Tbs. (3/4 stick) unsalted butter
- 1 Tbs. thinly sliced fresh sage
- 1/2 tsp. ground cinnamon
- 1/8 tsp. freshly grated nutmeg
- 3 Tbs. firmly packed light brown sugar
- Kosher salt and freshly ground pepper, to taste
- 1/2 cup maple syrup
- 1/2 cup toasted chopped pecans
Instructions
- Place the sweet potatoes in a large pot, add water to cover by 3 inches and bring to a boil over medium-high heat. Reduce the heat to medium-low and gently cook the potatoes until they are tender when pierced with a fork, 15 to 20 minutes. Drain well in a colander. 

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Fit a food mill with the disk with the smallest holes, set over the pot and pass the sweet potatoes through in batches.
- In a small saucepan over medium heat, melt the butter. Add the sage, cinnamon, nutmeg and brown sugar and cook, stirring constantly, for 1 minute. Pour the butter mixture over the sweet potatoes, season with salt and pepper, and stir until incorporated. Transfer the sweet potatoes to a serving bowl and cover loosely with aluminum foil.
- In another small saucepan over medium heat, combine the maple syrup and pecans and heat until just warmed through. Transfer to a small serving bowl. Serve the mashed sweet potatoes immediately and pass the maple-pecan drizzle alongside. Serves 6 to 8.
- Williams-Sonoma Kitchen.
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