Candied Sweet Potato and Pecan Mash

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Creamy mashed sweet potatoes sweetened with brown sugar and studded with toasted pecans, offering a comforting and sweet side dish for your holiday table. This American-inspired Thanksgiving recipe (vegetarian), ready in about 45 minutes, pairs sweet potatoes, unsalted butter, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, peeled and cubed sweet potatoes
• 4 tbsp unsalted butter
• 3 tbsp brown sugar
• 1/4 cup heavy cream
• 1/2 cup, chopped pecans
• 1/4 tsp salt

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Instructions

1. Step 1: Place the cubed sweet potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 20-25 minutes until tender when pierced with a fork.
2. Step 2: Drain the sweet potatoes and return them to the pot. Add 4 tbsp unsalted butter, 3 tbsp brown sugar, 1/4 cup heavy cream, and 1/4 tsp salt. Mash until smooth, adding more cream if needed for a creamy texture.
3. Step 3: In a small skillet over medium heat, toast 1/2 cup chopped pecans for 2-3 minutes until golden and fragrant, stirring constantly.
4. Step 4: Fold the toasted pecans into the mashed sweet potatoes until evenly distributed. Taste and adjust seasoning with a pinch of salt if needed.