Rosemary-Pecan Mashed Sweet Potatoes

These make-ahead mashed potatoes are perfect for potato lovers who are craving something sweet.




  • 3 lb. small sweet potatoes
  • 1 1/2 c. pecans, broken into pieces
  • 2 tbsp. olive oil
  • 1/4 c. Grated Parmesan cheese
  • 1/8 tsp. cayenne
  • 3 tsp. roughly chopped fresh rosemary
  • 3 tbsp. pure maple syrup
  • Kosher salt




  1. Heat oven to 425°F. Prick sweet potatoes with fork and place on plate. Microwave on High 6 minutes; turn each potato over and cook until soft, 6 minutes more. Let stand until cool enough to handle.
  2. Meanwhile, on rimmed baking sheet, toss pecans with oil, then Parmesan, cayenne, 2 teaspoons rosemary and 1⁄2 teaspoon salt. Roast until fragrant, about 3 minutes. Toss with remaining teaspoon of rosemary.
  3. Peel potatoes and mash with maple syrup and 1⁄2 teaspoon salt until smooth. Transfer to serving dish and top with pecans.


Make-Ahead Tip:


  • The dish can be refrigerated for up to two days in advance. To serve, microwave potatoes just until heated through. Warm pecans in 400°F oven. Transfer potatoes to serving dish and top with pecans.


Time: 20 minutes

Makes:  8 servings | Calories 280 | Fat 18g | Protein 5g | Dietary Fiber 5g




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