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Mashed Sweet Potatoes with Pecans (12.19.13)

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Posted at 11:02 AM, Dec 19, 2013
and last updated 2013-12-19 13:02:23-05
  • 8 medium sweet potatoes (about 4 pounds), peeled and cut up
  • 1/2 - 3/4 cup fat-free milk
  • 2 tablespoons olive oil based butter, softened
  • 1 teaspoon finely shredded orange peel
  • 1/4 cup orange juice
  • 1 teaspoon finely ginger, grated (optional)
  • 1 tablespoon packed brown sugar
  • 1/2 teaspoon no salt seasoning
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 1/2 cup chopped pecans, toasted

In a 4- to 5-quart Dutch oven cook potatoes in enough boiling water to cover for 25 minutes or until tender. Drain and return to Dutch oven.

Add 1/2 cup of the milk and butter. Use a potato masher or electric mixer to combine mixture until smooth. Add orange peel, orange juice, ginger if using, brown sugar, no salt seasoning, ground ginger, and pepper; mash until well combined. Stir in enough remaining milk to make desired consistency.

Transfer to a serving bowl. Top with pecans.