Monday, November 23, 2009

Smashed Sweet Potatoes with Candied Pecans

Unfortunately, this dish escaped the paparazzi and I have no good photos of just the sweet potatoes. I can tell you, however, that the addition of the candied pecans was good enough to earn me an invitation (with sweet potatoes in tow) to my soon-to-be brother-in-law's for Thanksgiving!

This is a unique way to jazz up those sweet potatoes! "Smashing" the potatoes is not quite mashing them, leaving them soft but chunky.

Candied Pecans
  • 1 egg white
  • 1 cup brown sugar
  • 1 tablespoon flour
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • 2 1/2 to 3 cups pecan halves
Beat egg white until foamy; slowly beat in the brown sugar mixed with flour.

Add salt and vanilla flavoring, then fold in pecans.

Transfer pecans to a greased baking pan and bake at 400° for about 8 minutes.

Smashed Potatoes
  • 6 medium (about 3 1/2 pounds) orange sweet potatoes or yams, peeled and cut into 2-inch chunks
  • 3 tablespoons butter, softened
  • 1 1/2 tablespoons firmly packed brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • Candied pecans (recipe above)
Combine sweet potatoes and enough water to cover in 4-quart saucepan. Cook over high heat until water comes to a boil (5 to 6 minutes). Reduce heat to medium-high. Cook until potatoes are tender (30 to 35 minutes). Drain. Cool slightly.

Place sweet potatoes and all remaining ingredients except pecans in large bowl. Mash with an old-fashioned potato masher until just slightly "smashed".

Spoon 1/2 of potato mixture into lightly greased 2-quart casserole. Top with half of the pecans. Add the rest of the potatoes and top with the rest of the pecans. Cover; bake at 400 degrees for 20 to 25 minutes or until heated through.



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