Maple-Whipped Sweet Potatoes with Bourbon-Glazed Pecans
Recipe type: side dish
Cuisine: Thanksgiving, holiday, fall, winter
Serves: 10-12 servings
  • For the sweet potatoes:
  • 5 pounds yams or orange-fleshed sweet potatoes, peeled
  • 1 stick (1/2 cup) vegan butter such as Earth Balance (or use real butter)
  • ¾ cup unsweetened almond milk
  • ¾ cups real maple syrup
  • big pinch of kosher salt
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • For the glazed pecans:
  • 2 cups pecans
  • ⅓ cup maple syrup
  • ⅓ cup sugar
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 2½ tablespoons bourbon
  • ⅓ cup vegan butter
  1. Cut the peeled sweet potatoes into 1 inch pieces and place in a large saucepan. Fill with water to cover the potatoes by 1 inch, and bring to a boil over high heat. Once it begins to boil, set the timer and boil for an additional 15-20 minutes, or until the potatoes are soft but not falling apart. Drain, then mash with a potato masher or wire whisk in the bowl of a mixer.
  2. In a small saucepan over medium heat, combine the butter, almond milk, maple syrup, salt, and bourbon. Heat and stir until the butter melts.
  3. Add the melted butter mixture to the potatoes in the mixing bowl. Using the whisk attachment of an electric mixer, whip the potatoes at medium speed until completely smooth. Set aside.
  4. Preheat oven to 350˚F.
  5. Toast the pecans in a nonstick frying pan over medium heat. Once the pecans are fragrant and appear slightly darkened, remove them from the pan and chop. Put them back in the pan over medium high heat. Add the maple syrup, sugar, salt, and cinnamon. Cook, stirring constantly, until the sugar melts. Once the sugar melts, add the bourbon, and let it the liquid cook off for about a minute. Add the butter and stir to coat.
  6. Spread the sweet potato mixture into an 11×8 inch casserole dish. Spread the nut mixture evenly on top. Bake at 350˚F for 20-30 minutes, until hot.
  7. Note: This recipe can be assembled and refrigerated the day before. The cooking time may need to be increased by 5-10 minutes.
Recipe by Spoon With Me at