We thought sweet potatoes couldn’t get any better, and then we tried this recipe. A pecan-bacon crumble on top is perfectly scrumptious, and fresh sage makes this dish simply amazing. For a more rustic dish, mash them by hand. If you prefer smooth mashed potatoes, use an electric mixer to get that perfectly creamy consistency.
Mashed Sweet Potatoes with Pecan-Bacon Crumble
- 2 pounds sweet potatoes, peeled and chopped
- ¼ teaspoon nutmeg
- ¼ teaspoon cayenne
- 4 slices bacon, finely chopped
- 1 cup chopped pecans
- 1 tablespoon maple syrup
- 2 teaspoons fresh sage, chopped
- ¼ cup whole milk
- 2 tablespoons butter
- salt and pepper
Heat the oven to 200° F. Put sweet potatoes in a medium saucepan with water to cover and a pinch of salt. Bring to a boil and cook until very tender, 15 to 20 minutes. Drain sweet potatoes and return them to the pot. Add milk, butter, nutmeg, cayenne, and a sprinkle of salt and pepper. Mash or whip with electric beaters until smooth. Taste and adjust the seasoning. Transfer to an ovenproof serving dish, smooth out the top, and put in the oven to keep warm.
Put bacon in a skillet over medium heat. When nearly crisp, stir in pecans and cook, stirring frequently, until bacon is crisp and pecans are nicely toasted, 2 to 3 minutes. Turn off the heat, then stir in maple syrup, sage, and a sprinkle of salt. Sprinkle the crumble evenly over the top of the sweet potatoes and serve.