Christina Clark 60 min. 15 min.

I do not like marshmallows. And unfortunately for me, it seems that most sweet potato side dishes brought to traditional gatherings are full of them. So this past holiday season, I went on a crusade to create an awesome sweet potato side dish without marshmallows. This really hits the spot, and I think I will make it all year around!

I wanted this dish to be sweet enough to be really appealing, but not so sweet that it would completely ruin all the benefits of eating sweet potatoes in the first place. If I wanted a dessert, I would just make sweet potato pie (which is awesome by the way!). Roasting the sweet potatoes carmelizes the sugars and makes them sweet enough that you hardly need to add any sugar at all! The butter, spices, and nuts really add decadence…mmm! I love sweet potatoes! I hope that after tasting these, you love them too! 🙂

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Spiced Mashed Sweet Potatoes

3 large sweet potatoes (I like to use the dark orange yam variety)
2 tbsp brown sugar
2 tbsp butter
1/2 tsp cinnamon
1/8 tsp ground cloves
1/4 tsp vanilla extract
1/8 tsp maple extract
1/8 tsp salt
1/2 cup chopped pecans

Preheat the oven to 400 degrees. Wash and dry the sweet potatoes, then pierce them several times with a fork. Place them on a foil-lined baking sheet and roast uncovered for 45 minutes. Check them and continue roasting if necessary until they are soft throughout.

After they have cooled a little, cut open the skin and scoop the flesh into a bowl. Add in all remaining ingredients except pecans and stir or mash with a potato masher until thoroughly combined. Sprinkle with nuts and enjoy!

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