Bon Appetit Mashed Potatoes With Brown Sugar And Pecans (Recipe Overview)

At first glance, this sweet potato casserole looks like it’s from the November 1998 issue Enjoy your dinner seemed pretty simple: sweet potatoes are mashed with a bit of sweetener and topped with a topping of brown sugar and pecans. But there are a few things that set it apart. First, instead of roasting sweet potatoes as many other recipes call for, boil them before pureeing them in the food processor. Then, two full tablespoons vanilla extract and as many as four eggs are added. These factors had intrigued me enough to give the otherwise simple-looking recipe a try.

Download the recipe: Bon Appétit’s Mashed potatoes with brown sugar and pecans

How to make Bon Appétit’s brown sugar and pecan mashed potatoes

This recipe has you peel and chop five pounds of sweet potatoes and cook them until tender. Drain and leave in the colander for 15 minutes to remove as much moisture as possible.

Blend the sweet potatoes in a food processor until completely smooth, then place in a large bowl and mix in four eggs, three tablespoons of maple syrup, two tablespoons of vanilla extract, two teaspoons of salt and a little lemon juice before placing in a casserole dish does justice.

Gently mix brown sugar, pecans, and diced, chilled butter in a small bowl and sprinkle over sweet potatoes. Bake for a full hour.

My honest review of Bon Appétit’s Mashed Potatoes with Brown Sugar and Pecans

Most recipes I’ve come across involve roasting the sweet potatoes to concentrate their flavor rather than diluting them with water. I found that cooking didn’t affect the flavor and was much easier, even with the added prep work. It was much easier to chop some than to peel hot sweet potatoes from the oven. Plus, there’s a lot more guesswork involved in roasting whole potatoes. The variation in size means you are not guaranteed the timing the recipe promises. But by chopping the sweet potatoes yourself you have more control and 15 minutes of cooking time is really possible. In addition, draining the potatoes completely reduces the risk of a watered-down taste.

As someone who prefers chunky mashed potatoes, I wasn’t sure I’d like the smooth mash, but it was really delicious. Together with the eggs and the little bit of sweetener from the maple syrup and the hefty dose of salt, the texture was dense but not heavy and very well balanced. I was concerned about the vanilla extract, but it’s not overpowering.

I was also skeptical about the three-ingredient topping that didn’t require me to cut butter and flour. But because this casserole bakes twice as long at a lower temperature than the others, the butter and brown sugar melt together to form a delicious crust. It could certainly be a dessert, but it’s definitely not too sweet.

Overall, this recipe was only slightly ahead of Edna Lewis and Scott Peacock’s recipe. With less filler, this one has a more pure sweet potato flavor, and my taste testers seemed to prefer the streusel a bit. This casserole also holds its shape pretty well, which I think is helpful if your Thanksgiving plate is full of half a dozen different dishes. And I also appreciate that you only have to set the oven to one temperature instead of adjusting the temperature as other recipes call for. This dish will definitely have a place in my Thanksgiving spread from now on.

If you’re making Bon Appétit’s sweet potato puree with brown sugar and pecans, a few tips

Add Comment