Maple Mashed Sweet Potatoes
 
Prep time
Cook time
Total time
 
Maple Mashed Sweet Potatoes are a refreshing and seasonal update to a classic. Rather than using brown sugar or butter, the potatoes are sweetened with coconut oil, maple syrup and our Sweet & Salty Surrender blend. We finish these off with a sprinkling of toasted walnuts and fresh thyme. A new favorite for your Thanksgiving feast.
Author:
Recipe type: Side Dish/Vegetable
Serves: 8-10
Ingredients
  • 3 large sweet potatoes such as red garnet, beauregard or jewel (not white or purple varieties)
  • ¼ cup organic coconut oil melted
  • 2 Tbsp real maple syrup, then more to taste for a sweeter option
  • 1 tbsp Sweet & Salty Surrender
  • 1 tsp fresh thyme
  • ¼ cup toasted walnuts or pecans chopped
Method
  1. Preheat the oven to 400 degrees. Prick sweet potatoes multiple times on both sides with a fork. Wrap each sweet potato with a sheet of aluminum foil.
  2. Place sweet potatoes on baking sheet and bake in preheated oven 40 minutes*. Turn over and continue to bake until a knife easily glides through potatoes, about 30 - 50 minutes longer.
  3. Once potatoes are cool enough to handle or using oven mitts, peel potatoes or scoop flesh from peels into a large bowl.
  4. Mash with a potato masher or fork. Texture will be chunky.
  5. Add coconut oil, maple syrup and Sweet & Salty Surrender. Using an electric hand mixer blend on low speed until combined, season with more Sweet & Salty Surrender to taste. Increase mixer speed and whip until smoother and creamy. Set aside.
  6. In a small pan on medium heat, toast nuts until just fragrant for about 5 minutes. Be sure not to burn nuts.
  7. Sprinkle nuts and fresh thyme over potatoes and serve.
Recipe by Sweet Is The Spice at https://sweetisthespice.com/recipes/side-dishesveggies/maple-mashed-sweet-potatoes/