We eat a lot of sweet potatoes in our house! There is hardly a week that goes by that I don’t get 4 big sweet potatoes at the store. They are super healthy alternative to russet potatoes – packed with fiber and vitamin A. I marvel sometimes at how God could make something so naturally delicious grow in the ground…doesn’t it just blow your mind? It’s one of those foods that you don’t have to add anything to – of course, maple syrup makes anything more heavenly. I started making smashed sweet potatoes when the girls were babies, but Jonathan and I loved them so much that I whipped up a big batch and served them adult-style. For this recipe I placed the smashed sweet potatoes in ramekins – b/c they are so darn cute in individual sized portions. I need to have a dinner party soon so I can serve them up this way. My 1 year old, 4 year old and husband don’t care so much about presentation!
4 large sweet potatoes
1/4c maple syrup (add more if you want sweeter)
1/2c chopped pecans
Bake sweet potatoes at 450 degrees for an hour. Puncture with fork and if fork slides in and out easily (you should be able to feel if potato’s flesh is still too firm) remove from oven. Bring oven back down to 350 and place pecans on pam-sprayed pan. Once at 350, toast pecans for 5 minutes. Slice sweet potatoes in half and with a hot pad (b/c they will be steaming still) hold one half of potato in hand and remove flesh into separate bowl being sure to not get any of the skin. Repeat with all halves. With a fork smash and stir sweet potato flesh until is mostly broken down into a whipped sweet potato consistency (you’re still going to have lumps and that’s ok). Stir in maple syrup and cinnamon. Fill 4 ramekins to top with smashed sweet potatoes and drizzle a small amount of maple syrup on top and sprinkle with toasted pecans.