Side dish that tastes like a dessert? Yes, please. Maple Mashed Sweet Potatoes with Candied Pecans, Craisins and Chives are utterly delicious. The blend of maple syrup, sour cream and butter gives the potatoes a rich, layered flavor, while the pecans turn this side into a treat everyone will remember. I served it at a company potluck and the candied pecans were the star—everyone wanted the recipe.
This recipe comes together quickly and works well for a weeknight dinner or a holiday table. The pecans require some time to roast, but otherwise it’s straightforward: boil sweet potatoes, then mash them with maple syrup, sour cream and butter. Kids love it, and sweet potatoes are one of the healthier choices at the grocery store.
For the candied pecans in this recipe I adapted a simple candied pecan method. They are easy to make and forgiving—if you have a different amount of pecans or a bit more coating, that only makes them more irresistible. As long as the nuts are evenly coated before baking, they’ll caramelize into crunchy, sweet bites that pair perfectly with the creamy sweet potatoes.
Holidays are around the corner—this Maple Mashed Sweet Potatoes with Candied Pecans, Craisins and Chives is a wonderful addition to any festive meal. It’s comforting, slightly sweet, and visually appealing. Happy holidays!
Maple Mashed Sweet Potatoes with Candied Pecans, Craisins and Chives
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Ingredients
For the potatoes
- 3 pounds sweet potatoes , peeled and cut into cubes
- 3 tablespoons unsalted butter
- 4 tablespoons sour cream
- 4 tablespoons maple syrup
- 1/2 teaspoon salt
- 1/4 cup dried cranberries (Craisins)
- 2 tablespoon chopped chives
For the candied pecans
- 2 cups pecans
- 1/4 cup confectioners’ sugar
- 1/4 cup brown sugar
- 2 teaspoon ground cinnamon
- 1 egg white , beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
For the potatoes
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Boil the sweet potatoes until fork-tender, about 20–25 minutes depending on cube size.
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Drain well and return the potatoes to the pot.
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Add sour cream, butter, maple syrup and salt. Mash with a hand mixer or potato masher until smooth and creamy.
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Taste and adjust seasoning or maple syrup as desired.
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Serve topped with dried cranberries, chopped chives and the candied pecans.
For the candied pecans
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Beat the egg white with vanilla until foamy.
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Gently fold in the pecans, coating them evenly with the egg white mixture.
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In a separate bowl, mix the confectioners’ sugar, brown sugar, cinnamon and salt.
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Toss the sugar mixture with the pecans so they are evenly coated. Spread in a single layer on a parchment-lined baking sheet.
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Bake in a 300°F (150°C) oven for 40–45 minutes, stirring once or twice so they brown evenly.
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Remove from the oven and let the pecans cool completely before adding them to the potatoes.