Maple Pecan Mashed Sweet Potatoes

Our recipe for Maple Pecan Mashed Sweet Potatoes is perfect for holiday dinners or anytime you want to round out a meal with some true comfort food. Country Crock Plant Butter and coconut milk make this side extra rich and creamy. Pecans and granola add crunch and maple syrup and cranberries add just the right amount of sweet.

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Prep time15 min
Cooking time40 min
PortionsPortions 8

Ingredients

3 pounds sweet potatoes, peeled and cut into chunks
1 teaspoon salt
1/2 cup coconut milk
4 tablespoons maple syrup, divided
2 tablespoons Country Crock® Plant Butter with Olive Oil
1 cup coarsely chopped pecans, toasted if desired, and divided
1/2 cup dried cranberries
3 tablespoons chopped fresh sage
1/2 cup granola

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Preheat oven to 350°F. Add sweet potatoes and salt to large saucepot and cover with water. Partially cover and bring to a boil over high heat. Simmer 15 minutes or until potatoes are tender.
Drain sweet potatoes and return to pot and mash. Add coconut milk, 2 tablespoons maple syrup and Country Crock Plant Butter and stir until smooth. Gently stir in 1/2 cup pecans, cranberries and sage.
Turn mixture into a shallow 1-1/2-quart baking dish. Combine granola and remaining pecans and sprinkle on top of potatoes. Bake 25 minutes or until hot and beginning to brown. Drizzle with remaining maple syrup.

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