Sweet Potato Mash with Pralines

A lot of people prefer serving mashed sweet potatoes rather than mashed regular potatoes as a side dish for Thanksgiving because sweet potatoes are lighter in terms of calorie and carbohydrate content than potatoes. And sweet potatoes are indeed stellar when mashed. They’re creamy and naturally sweet. They can even stand for dessert, especially with this sweet potato mash with pralines.

Visit the link below for the recipe.

This sweet potato mash with pralines is so naturally sweet, it can stand as dessert. And it’s easy to make. Just roast the sweet potatoes until tender, and then puree them in your mixer with the rest of the mashed potato ingredients. The praline topping is completely optional; you can do away with it if you don’t want it. This simple yet fabulous recipe is from Becky of TheVintageMixer.com.

Ingredients

4-5 large sweet potatoes
4 tablespoons (1/2 stick) butter
1/4 cup honey
3 tablespoons fresh lemon juice
1/2 cup apple juice or cider, warmed
salt and freshly ground pepper to taste

For the Praline (optional)
3/4 cup pecan, toasted and chopped
4 large medjool dates, seeds removed
2 tablespoons maple syrup

Instructions

  1. Preheat oven to 400 degrees.
  2. Prick each potato in several places with a fork and set on a rimmed baking sheet. Bake until tender when pierced with a knife, about 50-60 minutes. Let cool for 5 minutes, then halve them lengthwise and scoop out the flesh into a bowl.
  3. Meanwhile, in a small saucepan over medium heat, combine the butter, honey and lemon juice and heat until hot. Using a potato masher, mash the potatoes. Add 1/2 cup of the apple juice, the honey mixture, salt and pepper. Using the masher, mix lightly until smooth. If the puree isn’t smooth mix in additional apple juice as needed or pulse a few times in the food processor. Spoon puree into a warmed serving dish and serve immediately.
For the praline topping
  1. Place the finished potatoes in a baking dish. In a food processor combine the pecans, dates, and maple syrup and pulse until well combined. Spread or scatter the topping over the potatoes and bake for an additional 10 minutes at 400 degrees.

 

Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: TheVintageMixer.com.

Photo source

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