Maple-Pecan Mashed Sweet Potatoes

Maple-Pecan Mashed Sweet Potatoes - sweet potatoes, coconut milk and maple syrup whipped to creamy perfection and topped with spiced pecans.
Maple-Pecan Mashed Sweet Potatoes.

Because, Thanksgiving.

So let’s talk sweet potatoes. What do you think of them? Sometimes I feel like after the Thanksgiving feast, the sweet potato bowl is the one that’s most often fairly full. People tend to pass over them and opt for the cornbread stuffing, bacon and bleu cheese mashed potatoes, and homemade rolls. Why people? Why?

If you invite me over for Thanksgiving, I will gladly be the sweet potato garbage disposal. Meaning I will eat the entire bowl. By myself. That sweet and starchy tuber is soooo undervalued in this world of russet-potato lovers.

Maple-Pecan Mashed Sweet Potatoes isn’t the usual sugar-bomb-bonanza-topped-with-marshmallows-and-chocolate-chips. Do people do that? Chocolate chips on sweet potatoes? I’m sure someone out there has tried it.

To be honest, I’ve never been a fan of the marshmallow-topped-tubers. Like who thought of that combo anyways? I’m all about breaking it down to a few simple ingredients: mashed sweet potatoes, coconut milk and maple syrup. Top with some roasted pecans (spiced with cayenne and maple syrup) and call it a day.

Maple-Pecan Mashed Sweet Potatoes - sweet potatoes, coconut milk and maple syrup whipped to creamy perfection and topped with spiced pecans.
While we’re on the subject of roasted cayenne pecans, let me just admit to the fact that when my mom and I were photographing this, I was sneaking handfuls of roasted nuts because they were so. dang. good.

And then you throw some on top of those creamy coconutty sweet potatoes and mmmmm. THAT is worth celebrating.

So this Thanksgiving, make sure to pass around the sweet potato bowl, maybe a few times…

Maple-Pecan Mashed Sweet Potatoes

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4-6


  • 4-6 sweet potatoes
  • 1/4 cup coconut milk
  • 3-4 Tbsp. pure maple syrup, divided
  • Kosher salt and pepper
  • 1 cup pecans
  • Pinch cayenne pepper


  1. Preheat oven to 400 degrees.
  2. Wash sweet potatoes and poke with a fork.
  3. Bake for about 40 minutes, until softened.
  4. Let potatoes cool, and scoop cooked potato from skins.
  5. Place cooked potato in bowl. add coconut milk and 2 Tbsp. maple syrup. Combine together and mash. Add salt and pepper to taste.
  6. Roughly chop pecans and place in small, dry frying pan. Toast over low heat, stirring often, until dark brown.
  7. Take pecans off heat and add 1-2 Tbsp. maple syrup, kosher salt to taste and cayenne. Mix well and cool.
  8. Heat potatoes, if needed, and serve with pecans sprinkled on top.


*We also love making these into twice-baked potatoes! just save the skins, fill them up and place in oven to reheat. Top with pecans.

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  • Reply Leslie November 7, 2017 at 8:11 am

    Yum, these look tasty and sound delicious. I may try these on the family, they’d be pleased.

    • Reply Elizabeth November 7, 2017 at 8:59 am

      Leslie, let us know what your fam thinks! Hopefully they like them as much as ours does. Happy cooking!

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