Mashed Sweet Potatoes with Raisins and Toasted Pecans

Mashed Sweet Potatoes with Raisins and Toasted Pecans

  • 3 large sweet potatoes
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons unsalted butter
  • 1/4 - 1/2 cup whole milk
  • 1/3 cup raisins
  • 2 tablespoons raw honey or pure maple syrup
  • 1 teaspoon vanilla
  • 1/2 teaspoon maple extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • pinch cloves
  • 1/2 teaspoon salt, or seasoned to taste
  • pecans, toasted and chopped


Preheat the oven to 425.  Rub the sweet potatoes with the olive oil, wrap each in foil, and place on a baking sheet.  Roast for about an hour and 20 minutes, until the potatoes are very soft.  Unwrap the foil, let the potatoes cool for 10 minutes, then peel off and discard the skin.

Mash the potatoes by hand in a large mixing bowl with the butter, milk, raisins, honey/maple syrup, vanilla, maple extract and spices.  Sprinkle with the pecans and serve.

The potatoes can also be prepared a few days in advance, placed in a baking dish, and rewarmed in the oven before serving.


Yields about 6-8 servings


Recipe from Curly Girl Kitchen

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