Grandma’s Creamy Garlic Mashed Sweet Potatoes

Allergens

Dairy, Nuts

Ingredients

• 4 pounds sweet potatoes, peeled and cubed
• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 6 cloves garlic, minced
• 1 cup pecans, finely chopped
• 1/2 cup brown sugar, packed
• 1 tablespoon cornstarch
• 1/4 cup cold unsalted butter, cubed

Instructions

1. In a large pot, bring water to a boil. Add the cubed sweet potatoes and cook until tender, about 15 20 minutes. Drain and set aside.
2. Preheat your oven to 350°F (180°C). Grease a 9x13 inch baking dish and set aside.
3. In a small saucepan over low heat, melt the butter and add the heavy cream. Stir in salt, cinnamon, nutmeg, cloves, and allspice. Cook until the spices are infused into the mixture.
4. Using a ricer or potato masher, mash the sweet potatoes in a large bowl. Gradually add the spiced butter cream mixture while mashing until smooth and creamy. Stir in the minced garlic.
5. Transfer the mashed sweet potatoes to the prepared baking dish, smoothing the top with a spatula.
6. In another bowl, combine pecans, brown sugar, and cornstarch. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Sprinkle this streusel over the mashed sweet potatoes evenly.
7. Bake for 30 35 minutes, or until the top is golden and crisp. Remove from the oven and let it rest for 10 minutes before serving.

Chef’s Insight

For an extra touch, garnish each serving with a light dusting of ground cinnamon or a sprig of fresh rosemary.