Whipped Sweet Potatoes with Pecan Maple Syrup Sauce
Creamy, sweet and salty, whipped sweet potatoes drizzled with a buttery and sweet maple sauce filled with crunchy pecans. The perfect pairing and easy to make in one pan right on your stovetop.
Ingredients
4 Tablespoons Hiland Dairy Butter
3 large Sweet Potatoes, peeled, quartered and cut into ½ cubes
1 cup Hiland Dairy Whole Milk (divided into ⅔ cup and 1/3 cup)
1 teaspoon salt
Sauce Ingredients:
2 Tablespoons Hiland Dairy Butter
¼ cup real maple syrup
½ cup chopped pecans
Instructions
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Peel the sweet potatoes and cut lengthwise and into quarters then into ½ inch cubes.
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In a large saucepan, melt 4 Tablespoons butter over medium heat. Add the sweet potatoes to the pan and stir to coat potatoes in the melted butter. Cook for about 5 minutes.
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Add ⅔ cup of the Hiland milk plus the salt, stir together. Cover the pot with a lid and let cook for about 15 minutes, stirring every 5 minutes. (if the liquid looks to have evaporated totally, add a splash or two more of milk and stir)
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Remove from heat and add the remaining ⅓ cup milk. Using a hand mixer, whip the sweet potatoes right in the pot until smooth, creamy and fluffy. Taste and add more salt if needed. Spoon into a serving dish.
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In a small saucepan, melt 2 tablespoons of butter over medium heat. Add the maple syrup and bring to a simmer. Add the pecans and stir, bring back to a boil and remove from the heat.
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You can either spoon the maple syrup over the serving dish of sweet potatoes or over the individual servings.