Mashed Sweet Potatoes with Pecans

1. 1

   Put all the potatoes in a large saucepan and cover with cold water by 1 inch.

2. 2

   Season generously with salt and bring to a boil.

3. 3

   Reduce the heat to medium and simmer until very tender, about 15 minutes.

4. 4

   Drain the potatoes; return to the saucepan over low heat.

5. 5

   Cook until any remaining water evaporates, about 2 minutes.

6. 6

   Add the cayenne, 1/2 teaspoon salt and all but 2 tablespoons butter; mash with a potato masher until smooth.

7. 7

   Gradually mash in the milk until creamy.

8. 8

   Season with black pepper; transfer to a serving dish.

9. 9

   Melt the remaining 2 tablespoons butter in a skillet over medium heat until just beginning to brown, 3 to 5 minutes.

10. 10

    Stir in the pecans; cook until lightly toasted, 1 to 2 minutes, then remove from the heat.

11. 11

    Stir in the brown sugar; pour over the mashed potatoes.

12. 12

    Photograph by Ryan Dausch

* Per serving · 4 servings · Values may vary.

No additional tips available.