Go Back Email Link
red lobster whipped sweet potatoes with honey roasted pecans

Whipped Sweet Potatoes with Honey Roasted Pecans Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 lbs sweet potatoes, peeled and cut into 1-inch cubes
  • 3 tbsp unsalted butter
  • 2 tbsp brown sugar
  • 1/4 cup heavy cream
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 1 cup pecan halves
  • 2 tbsp honey
  • 1 tbsp unsalted butter (for pecans)
  • 1/4 tsp ground cinnamon (for pecans)
  • 1/8 tsp salt (for pecans)

Method
 

  1. Place the sweet potato cubes in a large pot, cover with cold water, bring to a boil over high heat, then cook at a medium boil for 15 to 18 minutes until completely tender. Drain and let steam off for 1 minute.
  2. Return the drained potatoes to the warm pot, add the 3 tbsp butter, 2 tbsp brown sugar, 1/4 cup heavy cream, 1/2 tsp cinnamon, 1/2 tsp salt, and 1/4 tsp nutmeg, and whip with a hand mixer on medium speed for about 2 minutes until smooth and fluffy.
  3. In a small skillet over medium heat, melt the 1 tbsp butter with the 2 tbsp honey, then add the 1 cup pecan halves, 1/4 tsp cinnamon, and 1/8 tsp salt and cook for 4 to 5 minutes, stirring frequently, until the glaze thickens and the pecans are toasted.
  4. Spoon the whipped sweet potatoes into a serving bowl, swirl the top, scatter the warm honey roasted pecans over, and serve immediately.

Notes

The pecan topping comes together fast, so have it be the last thing you make. If you're serving a crowd, the potato base can be whipped a couple of hours ahead and kept warm in a slow cooker on the low setting — just give it a quick stir before plating. Leftovers reheat well but store the pecans separately so they don't go soft.