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Sweet Potatoes with Butterscotch Praline

This will be the next big hit at your holiday table! Mashed sweet potatoes are topped with ooey-gooey homemade butterscotch sauce that’s studded with chopped pecans.

Serves 4–6

Ingredients: For the mashed sweet potatoes

  • 1½ pounds sweet potatoes, peeled and cut into cubes
  • ½ cup heavy cream
  • 3 tablespoons butter
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger

Ingredients: For the butterscotch praline

  • 2 cups brown sugar
  • 1 cup corn syrup
  • ¼ cup water
  • 2 teaspoons salt
  • ¼ cup butter
  • 1 cup pecans, chopped


  1. Bring sweet potatoes to a boil in a large pot over medium-high heat. Cook for 20­­­–25 minutes or until tender, and drain.
  2. Using an electric mixer fitted with whisk attachment, whip potatoes with cream, butter, cinnamon, nutmeg, and ginger. Scrape into a casserole dish, and keep warm until ready to serve.
  3. In a medium pot over medium-high heat, bring brown sugar, corn syrup, and water to a simmer, whisking frequently. Simmer for 20 minutes, and whisk in butter. Continue to simmer for 5 minutes, and stir in pecans.
  4. Pour butterscotch sauce over sweet potatoes, and let rest for 5 minutes before serving.

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