Sweet-potato mash with crunchy pecan topping



20 min


1 h 30 min


10 cups

Sweet-potato mash with crunchy pecan topping

© Royalty-Free/Masterfile

This colourful side is irresistible.


  • 1 egg white
  • 2 tbsp brown sugar
  • 1 1/2 tsp chili powder
  • 3/4 tsp salt
  • 1/4 tsp cayenne pepper
  • 1 1/2 cups pecan pieces
  • 8 large sweet potatoes
  • 1/4 cup brown sugar
  • 1/4 cup butter
  • 1 tsp salt
  • 1/2 tsp cinnamon


  • Arrange racks in top and bottom thirds of oven. Preheat to 300F (150C). In a bowl, whisk egg white. Whisk in 2 tbsp (30 mL) brown sugar, chili powder, salt and cayenne. Stir in nuts to coat. Spread over a parchment- or foil-lined baking sheet. Place in top third of oven. Immediately arrange pricked unpeeled potatoes on another baking sheet. Place on rack below nuts.
  • Roast nuts, stirring occasionally, until toasted, 20 min. Remove nuts but leave potatoes. Increase heat to 400F (200C). Bake until very tender, 50 to 60 more min. Slice in half. Scoop flesh into a large bowl. Mash. Stir in remaining ingredients. Turn into a serving dish. Sprinkle with nuts. Serve any extra nuts on the side.

Nutrition (per serving)

  • Calories
  • 164,
  • Protein
  • 3 g,
  • Carbohydrates
  • 22 g,
  • Fat
  • 8 g,
  • Fibre
  • 4 g,


Store cooled nuts at room temperature and refrigerate prepared potatoes up to 2 days. Reheat mash in the microwave on medium high, 8 to 10 min. Stir occasionally. Turn into a serving dish. Sprinkle with nuts.