Prepare to revolutionize your side dish game with a recipe that's about to become your new obsession! Imagine velvety sweet potatoes whipped into cloud-like perfection, kissed with luxurious coconut cream, and crowned with a decadent maple pecan drizzle that will make your taste buds dance. This isn't just a recipe; it's a culinary experience that transforms humble sweet potatoes into a gourmet masterpiece that's both comforting and sophisticated.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 large sweet potatoes
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 1/2 teaspoon cinnamon
- 1/4 cup chopped pecans
- 1 tablespoon coconut oil
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your sweet potatoes roast evenly and become tender.
- Wash and scrub the sweet potatoes under running water to remove any dirt. Pat them dry with a kitchen towel.
- Prick each sweet potato several times with a fork. This allows steam to escape during cooking and prevents them from bursting in the oven.
- Place the pricked sweet potatoes on a baking sheet lined with parchment paper or aluminum foil for easy cleanup. Roast them in the preheated oven for about 30 minutes, or until they are tender when pierced with a fork.
- While the sweet potatoes are roasting, prepare the maple pecan drizzle. In a small saucepan over medium heat, melt the coconut oil.
- Add the chopped pecans to the melted coconut oil and toast them for about 2-3 minutes, stirring frequently to prevent burning. The pecans should become fragrant and slightly golden.
- Once toasted, remove the saucepan from heat and add the maple syrup and cinnamon to the pecans. Stir well to combine, and set aside to cool slightly.
- When the sweet potatoes are done roasting, remove them from the oven and let them cool for a few minutes. Once cool enough to handle, peel the skins off the sweet potatoes and place the flesh in a mixing bowl.
- Add the coconut cream to the bowl with the sweet potato flesh. Use a potato masher or a hand mixer to whip the sweet potatoes and coconut cream together until smooth and creamy.
- Taste the whipped sweet potatoes and adjust sweetness if desired by adding more maple syrup or a pinch of salt.
- Transfer the whipped sweet potatoes to a serving dish and drizzle the maple pecan mixture over the top.
- Serve warm, and enjoy this delicious Coconut Whipped Sweet Potatoes with Maple Pecan Drizzle as a delightful side dish or dessert!
Tips
- Choose firm, vibrant sweet potatoes with smooth, unblemished skin for the best flavor and texture.
- Use full-fat coconut cream for maximum richness and a silkier whip.
- Toast your pecans carefully - the line between perfectly toasted and burnt is thin, so watch them closely.
- For extra smoothness, use a hand mixer instead of a potato masher when whipping the sweet potatoes.
- If your sweet potatoes aren't sweet enough, a little extra maple syrup can work magic.
- Serve immediately for the best temperature and texture - these potatoes are best enjoyed fresh and warm.
- For a garnish, sprinkle some extra toasted pecans or a light dusting of cinnamon on top before serving.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 3g
Fat: 16g
Saturated Fat: 12g
Cholesterol: 0mg
