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Mashed Sweet potatoes with Brown Sugar and Pecans

SusanSusan Cornelius Hinderaker

Potatoes may be made two days ahead and chilled. Reheat in a 350° oven or a microwave.

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Makes 12 servings

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Mashed Sweet potatoes with Brown Sugar and Pecans photo Save this recipe 6
Makes 12 servings


  • 3/4 cup light brown sugar
  • 1 cup chopped pecans
  • 1/2 stick chilled butter
  • 5 pounds red-skinned sweet potatoes
  • 1/3 cup pure maple syrup
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Preheat oven to 350°. Cut butter into 1/4 inch pieces. Mix sugar, pecans, and butter in a small bowl. Cover and refrigerate until ready to use. Butter a 13 x 9 x 2-inch glass baking dish. Peel sweet potatoes and cut into 1 1/2 inch pieces. Cook potatoes in a large pot of boiling salted water until very tender, about 15 minutes. Drain and mash. Stir in syrup. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture. Bake, uncovered, 45 minutes.

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