"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mashed Sweet Potatoes with Toasted Pecans  Recipe

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This recipe for Mashed Sweet Potatoes with Toasted Pecans , by , is from Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Holly Genovese
Added: Tuesday, August 23, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 large sweet potatoes (or yams)
4 tablespoons pecans, toasted
1 tablespoon butter, unsalted
1 tablespoon brown sugar
freshly ground cinnamon, to taste

Directions:
Directions:
Peel the sweet potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes depending on the size of the potatoes. Drain.
Meanwhile, toast the pecans in a nonstick skillet for 1-2 minutes or in a toaster oven and set aside.
Mash the potatoes, butter and brown sugar with a potato masher or fork, or use a food mill.
Adjust the cinnamon to taste.
Transfer to a serving dish and top with the toasted pecans.

Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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