Melissa Bennett won second place in our Family Favorites Thanksgiving Sides Recipe Contest with their Maple Pecan Sweet Potato Mash. Melissa says, “A spin on the classic mashed potato side dish, this sweet potato mash is sure to woo your guests! The maple syrup and bacon are the perfect compliments to an already great side dish, and the pecan topping adds a nice crunchiness!”
Made of baked sweet potatoes that are then mashed and mixed with bourbon, heavy cream, butter, and maple syrup and topped with bacon and pecans, this is a classic holiday side made even tastier with a couple of delicious additions.
Maple Pecan Sweet Potato Mash by Melissa Bennett
- 3 lbs (4-6) sweet potatoes
- 3 slices bacon, chopped
- 1 tablespoon bourbon
- 1/2 cup heavy cream, warmed
- 6 tablespoons cold salted butter
- 1 1/2 teaspoons salt
- 3-4 tablespoons maple syrup
- Pecans, chopped, for topping (candied or regular)
- Set oven to 400 degrees. Stab the sweet potatoes several times with a fork and place in the oven. Bake until soft (45-60 min). Split the potatoes and scoop out the flesh into a bowl and set aside. Discard skin or compost.
- In a pan, cook the bacon until crispy. Remove bacon to a paper towel-lined plate to soak up any grease. Add bourbon to the drippings in the pan. Cook until almost evaporated, about 30-50 seconds. Add the potatoes, heavy cream, butter, maple syrup, and 1 1/2 tsp salt. Mash with potato masher or large spoon until the potatoes are smooth.
- Transfer the potatoes to a bowl; top with bacon, pecan and drizzle desired amount of maple syrup before serving. I even like using the candied pecans as a topping sometimes to make it more festive!