nutritional information

Per 1/2-cup serving:

  • 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
Vegan Gluten-Free

Sweet Potato Purée with Candied Pecans

Sweet Potato Puree with Candied Pecans

Serves 9

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.
Candied Pecans
  • 1 ½ cups raw pecan halves
  • 2 Tbs. pure maple syrup
  • 1 Tbs. coconut oil, melted
  • 2 Tbs. raw organic cane sugar
Sweet Potato Purée
  • 4 medium sweet potatoes, peeled and cut into 1-inch chunks
  • ¼ cup pure maple syrup
  • 2 Tbs. coconut oil
  • 1 ½ cups light coconut milk, warmed

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.

November 2012 p.52

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

Maribel - 2015-11-23 17:46:25

Sweet potatoes

Bec - 2014-02-23 23:02:31

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.

Valerie Dolan - 2013-11-28 13:29:55

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.

left coast liz - 2013-11-27 23:42:07