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SERVES: 6-8 | ACTIVE TIME: 30 MIN
INGREDIENTS
- 4 large sweet potatoes (~3 1/2 lbs total)
- 1/2 cup fresh squeezed orange juice
- 2 tsp orange zest
- 2 TBSP maple syrup
- 2 tsp cinnamon
- 1 tsp chili powder
- 1/4 tsp salt
- 1 cup pecan halves
PREPARATION
- Wrap each sweet potato in tinfoil and bake at 425°F for 1 hour.
- While baking, whisk together remaining ingredients in a large bowl.
- Mash cooked sweet potatoes together with orange juice mixture using a fork. (I prefer skin on for more fiber and potassium, but optional to remove potato skins)
- Spread mashed sweet potatoes into a casserole dish (I used a 9×13).
- Toast pecan halves in skillet on stovetop over medium heat for 2-4 minutes until they are golden brown. Watch carefully so they don’t burn.
- Break pecan halves into pieces after toasting with the back of a spoon, then sprinkle over the top of mashed sweet potatoes.
- Serve hot. This can be made in advance, then heated back up in the oven before serving at 175F.
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