Maple Chili Sweet Potato Puree with Glazed Pecan Topping


Sweet potato casseroles are on just about every Thanksgiving table. I’m not a big fan of the traditional version with the marshmallow topping. I like a crunchy topping with nuts. To offset the sweetness of the glazed pecans in this recipe, I added a bit of spice to the sweet potatoes. It’s an awesome combination and the crunchy topping adds texture. If you aren’t a fan of chipotle pepper, you can leave it out of the recipe. I actually make this recipe without it more than I do with it. I use the chipotle when I make this recipe to go with a grilled protein that uses Mexican flavors as the flavors work well together. If you leave it out, you may want to up the cayenne pepper to help balance the sweetness.

For another of my favorite sweet potato casserole recipes, as well as other Thanksgiving sides, click here: Thanksgiving Sides


Yield: 8-10 Servings

8 sweet potatoes, baked ¼ cup butter, room temperature 8 ounce container brown sugar cinnamon cream cheese, room temperature 1 chipotle pepper in adobo sauce, pureed (this is optional - just leave out if you don't like this flavor) 1/3 cup maple syrup 1 orange, zested and juiced ½ teaspoon salt ½ teaspoon pepper Dash of nutmeg Cayenne pepper to taste 1 cup chopped glazed pecans Instructions

Preheat the oven to 350 degrees. Spray a shallow baking dish with non-stick cooking spray. When the potatoes are cool enough to handle, cut in half and scoop the flesh into a mixing bowl. Add remaining ingredients, except the pecans, and mash together with a potato masher or handheld mixer. Taste and adjust seasoning if necessary. Spoon into prepared baking dish. Sprinkle with chopped pecans or arrange glazed pecan halves in a pattern over the sweet potatoes. Bake for 40 minutes.

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