Maple pecan sweet potato mash
Microwave-soft sweet potatoes mashed with butter, maple syrup and a pinch of cinnamon, topped with toasted pecans. All the casserole flavor in 20 minutes.
- Prep
- 3 min
- Cook
- 17 min
- Serves
- 4
- Per serve
- 340 kcal
Ingredients
Method
Scrub the sweet potatoes and prick them all over with a fork. Microwave on a plate on high for 6 minutes, turn them over, then microwave for 6 to 8 minutes more until completely soft when squeezed (with an oven mitt).
While they cook, toast the pecans in a dry skillet over medium heat, stirring often, until fragrant and a shade darker. Tip onto a plate so they don't burn.
Halve the hot sweet potatoes lengthwise and scoop the flesh into a bowl, discarding the skins.
Add the butter, 2 tbsp of the maple syrup, the cinnamon and a good pinch of salt. Mash until smooth.
Spoon into a serving dish, scatter with the toasted pecans and drizzle with the remaining maple syrup.
Tips
- Microwaves vary: if a potato still has a firm center, give it another 2 minutes. Smaller sweet potatoes cook faster.
- Add a pinch of flaky salt on top to balance the sweetness.
- Swap the butter for olive oil or vegan butter to make it vegan.
