Rosemary-Pecan Mashed Sweet Potatoes
< 30 minutes
< 45 minutes
4 pounds sweet potatoes, peeled and cubed
4½ teaspoons kosher salt, divided
½ cup (1 stick) unsalted butter, softened
⅓ cup whole milk
2 tablespoons maple syrup
1 tablespoon chopped fresh rosemary
1 teaspoon ground black pepper
½ teaspoon ground nutmeg
¼ cup chopped glazed pecans
Garnish: additional chopped fresh rosemary
- 1.Bring potatoes, 3 teaspoons salt and enough water to cover by 1 inch to a boil in large Dutch oven over medium-high heat. Reduce heat to medium-low; cook about 20 minutes or until fork-tender. Drain well; return potatoes to Dutch oven.
- 2.Using potato masher, mash potatoes to desired consistency. Stir in butter, milk, maple syrup, 1 tablespoon rosemary, pepper, nutmeg and remaining 1½ teaspoons salt. Sprinkle with candied pecans. Garnish with additional rosemary.