SWEET-POTATO MASH WITH CRUNCHY PECAN TOPPING

SWEET-POTATO MASH WITH CRUNCHY PECAN TOPPING image

Categories Potato

Yield 10 cups

Number Of Ingredients 10

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1 egg white
2 tbsp (30 mL) brown sugar
11/2 tsp (7 mL) chili powder
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) cayenne pepper (optional)
11/2 cups (375 mL) pecan pieces
8 large sweet potatoes
1/4 cup (50 mL) each butter and brown sugar
1 tsp (5 mL) salt
1/2 tsp (2 mL) cinnamon

Steps:

1. Arrange racks in top and bottom thirds of oven. Preheat to 300F (150C). In a bowl, whisk egg white. Whisk in 2 tbsp (30 mL) brown sugar, chili powder, salt and cayenne. Stir in nuts to coat. Spread over a parchment- or foil-lined baking sheet. Place in top third of oven. Immediately arrange pricked unpeeled potatoes on another baking sheet. Place on rack below nuts. 2. Roast nuts, stirring occasionally, until toasted, 20 min. Remove nuts but leave potatoes. Increase heat to 400F (200C). Bake until very tender, 50 to 60 more min. Slice in half. Scoop flesh into a large bowl. Mash. Stir in remaining ingredients. Turn into a serving dish. Sprinkle with nuts. Serve any extra nuts on the side. MAKE AHEAD Store cooled nuts at room temperature and refrigerate prepared potatoes up to 2 days. Reheat mash in the microwave on medium high, 8 to 10 min. Stir occasionally. Turn into a serving dish. Sprinkle with nuts.