Sweet potato mash with pecans, rosemary, maple syrup and a touch of cinnamon. This recipe is rich and creamy with just the right balance of sweetness and savoury flavour and so easy to make. A perfect side dish to any meal!
Sweet potato mash with pecans, rosemary, maple syrup and a touch of cinnamon. This recipe is rich and creamy with just the right balance of sweetness and savoury flavour and so easy to make. A perfect side dish to any meal!
Yields4 Servings Prep Time10 minsCook Time20 minsTotal Time30 mins
4 large sweet potatoes 4 tbsp butter 4 tbsp unsweetened almond milk 3 tbsp maple syrup 3 sprigs of fresh rosemary, finely chopped ½ cup pecans, roughly chopped salt and pepper to taste pinch of cinnamon
11. Bring a large pot of salted water to a boil. Peel the sweet potatoes into chunks then cook in the pot for about 20-30 minutes or until tender.
2. Drain the sweet potatoes and place in a large bowl.Mash with an electric hand mixer or masher and slowly add the milk, butter, maple syrup, salt and pepper.
3. Scoop the mixture into a bowl and garnish with the chopped rosemary, pecans and a good pinch of cinnamon. Serve warm.
1. Bring a large pot of salted water to a boil. Peel the sweet potatoes into chunks then cook in the pot for about 20-30 minutes or until tender.
2. Drain the sweet potatoes and place in a large bowl.Mash with an electric hand mixer or masher and slowly add the milk, butter, maple syrup, salt and pepper.
3. Scoop the mixture into a bowl and garnish with the chopped rosemary, pecans and a good pinch of cinnamon. Serve warm.
Ingredients
Directions
1. Bring a large pot of salted water to a boil. Peel the sweet potatoes into chunks then cook in the pot for about 20-30 minutes or until tender.
2. Drain the sweet potatoes and place in a large bowl.Mash with an electric hand mixer or masher and slowly add the milk, butter, maple syrup, salt and pepper.
3. Scoop the mixture into a bowl and garnish with the chopped rosemary, pecans and a good pinch of cinnamon. Serve warm.