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Sweet Potato Purée with Candied Pecans

This recipe straddles the line between luscious side dish and low-key dessert. To bring the dish to a potluck, keep the candied pecans crunchy by packing them separately and sprinkling them on the dish just before serving.

Ingredients: 

Ingredient Set Name: 

Candied Pecans

Ingredients: 

Ingredient Line: 
1 ½ cups raw pecan halves
Ingredient Line: 
2 Tbs. pure maple syrup
Ingredient Line: 
1 Tbs. coconut oil, melted
Ingredient Line: 
2 Tbs. raw organic cane sugar

Ingredient Set Name: 

Sweet Potato Purée

Ingredients: 

Ingredient Line: 
4 medium sweet potatoes, peeled and cut into 1-inch chunks
Ingredient Line: 
¼ cup pure maple syrup
Ingredient Line: 
2 Tbs. coconut oil
Ingredient Line: 
1 ½ cups light coconut milk, warmed

Instructions: 

1. To make Candied Pecans: Preheat oven to 350°F. Line baking sheet with parchment paper, or coat with cooking spray. Spread pecans on prepared baking sheet, and toast 4 minutes.

2. Transfer pecans to large bowl, and stir in maple syrup and coconut oil. Stir in sugar until pecans are thoroughly coated. Return to baking sheet, and bake 3 to 5 minutes more, or until pecans look dry. Cool. Transfer to food processor, and pulse several times, or until pecans resemble chunky crumble. Transfer to small bowl, and set aside.

3. To make Sweet Potato Purée: Preheat oven to 400°F, and line baking sheet with parchment paper, or coat with cooking spray. Toss together sweet potatoes, maple syrup, and coconut oil in large bowl. Transfer sweet potatoes to prepared baking sheet, and roast 1 hour, stirring every 10 minutes, or until potatoes are fork-tender.

4. Purée sweet potatoes and coconut milk in food processor until creamy. Season with salt and pepper, if desired, and spread in 2-qt. casserole. Sprinkle Candied Pecans over top.

Nutrition Information: 

Calories: 
285
Protein: 
3 g
Total Fat: 
20 g
Saturated Fat: 
7 g
Carbohydrates: 
26 g
Cholesterol: 
0 mg
Sodium: 
23 mg
Fiber: 
3 g
Sugar: 
15 g
Yield: 
Serves 9

Comments on this Recipe

Best thing is to bake those sweet potatoes & eat them as is. They don't need anything added because they're sweet & moist already. Instructions: Wrap sweet potatoes in foil & place in pan to catch any drip. Put in oven at about 375. Remove after an hour. Put on plate. Remove peel or not. If you like, you can add 1 teaspoon ghee. Eat. Enjoy. They're perfect just the way they are.

I don't have such a sweet tooth. I'll make this, but won't candy the pecans - just toast them lightly in a dry pan on the top of the stove. Making it this weekend for a small potluck.

Sweet potatoes

I've followed the recipe and made this dish several times over the years and always get tons of compliments! Love this recipe!!