Rosemary-Pecan Mashed Sweet Potatoes

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Yields1 Serving
 3 lbs small sweet potatoes
 1 ½ cups pecans, broken into pieces
 2 tbsp olive oil
 ¼ cup Grated Parmesan cheese
 ⅛ 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.

Ingredients

 3 lbs small sweet potatoes
 1 ½ cups pecans, broken into pieces
 2 tbsp olive oil
 ¼ cup Grated Parmesan cheese
 ⅛ tsp cayenne
 3 tsp roughly chopped fresh rosemary
 3 tbsp pure maple syrup
 Kosher salt

Directions

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.

Rosemary-Pecan Mashed Sweet Potatoes
IngredientsDirections