Sweet Potato Puree with Brown Sugar Glaze
Elevate classic sweet potatoes with a drizzle of rich, sticky dark brown sugar glaze. Candied pecans sprinkled on top add textural crunch with an unexpected kick of cayenne pepper.
Save as PDFIngredients
Servings: Serves 4
Sweet Potato Puree
- 3 medium sweet potatoes, washed
- 2 cups heavy cream
- 3 tablespoons packed Domino® or C&H® Dark Brown Sugar
- 2 tablespoons unsalted butter
Brown Sugar Glaze
- ¾ cup packed Domino® or C&H® Dark Brown Sugar
- 6 tablespoons unsalted butter
- 1/2 teaspoon salt
Spicy Candied Pecans
- 1/2 cup Domino® or C&H® Powdered Sugar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 4 teaspoons water
- 2 cups pecans
Instructions
Sweet Potato Puree
Step 1: Place sweet potatoes in 350°F oven and roast until tender, approximately 50 minutes. Remove from oven and cool.
Step 2: Add heavy cream to medium saucepan and reduce by half. Color should be a light golden brown. Reserve.
Step 3: Peel sweet potatoes and place into a food processor. Add cream, butter, and brown sugar. Remove from food processor and place into a serving dish.
Brown Sugar Glaze
Step 1: Heat brown sugar with 3 tablespoons of the butter in a heavy-bottomed saucepan. Cook until mixture has a sauce-like consistency.
Step 2: Whisk in remaining 3 tablespoons of butter and salt.
Spicy Candied Pecans
Step 1: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Step 2: In a medium bowl, whisk together the powdered sugar, salt, cayenne pepper, and water.
Step 3: Add the pecans to the sugar mixture and stir until nuts are evenly coated.
Step 4: Transfer the pecans to the parchment-covered baking sheet and arrange in an even layer.
Step 5: Bake for 10-12 minutes until the pecans are crusty on top and caramelized and golden on the bottom.
Step 6: Cool then remove pecans from the parchment, breaking apart any clumps. If the nuts are sticky after cooling, that means they are a bit undercooked. Place them back in the oven for a few minutes and let cool again.
Assembly
Step 1: Drizzle some of the brown sugar glaze over and around the sweet potato puree. Garnish with spicy candied pecans. Serve with additional glaze on the side.
