Sweet potatoes are the perfect side dish to complement and round out a meal. They’re savory, with that touch of sweetness that pairs well with everything from roasted vegetables to a crisp salad! These Nutty Mashed Sweet Potatoes are soft and creamy, with the added crunch of caramelized nuts.

And what is a sweet potato’s best friend? Salt! Lack of it will make your sweet potatoes flat, and just sweet. Adding enough salt to a dish brings out all the flavors, from the fat of the milk to the roasting of the nuts. Add salt and taste; re-season and taste again. Salt is your friend!

Pair it with your favorite salad, quiche, grilled vegetables, protein, or seared tofu.Whatever your choice, it’s sure to be a deliciously nutty one!

Nutty Sweet Potatoes #Summerfest

Print Recipe


  • 3 medium sized sweet potatoes peeled and chopped
  • 1/4- ½ cup almond milk
  • 3 tablespoons extra virgin olive oil
  • ½ cup pecans
  • ½ cup sugar
  • ½ cup water
  • to taste: nutmeg salt and black pepper


  • To make pecans:
  • Preheat oven to 350F. Make a simple syrup with water and sugar and cook until all sugar is melted. Toss pecans in the syrup and then layer on a parchment covered sheet tray. Bake until toasted and caramelized, about 5-10 minutes. Check constantly, nuts burn faster than you think!
  • In salted, boiling water, cook sweet potatoes until tender. Drain water and return to pan.
  • In a small saucepan, simmer milk and olive oil. Season with salt, pepper and nutmeg to taste.
  • Mash sweet potatoes and add hot milk slowly, while mashing until creamy. Check seasoning.


Serve topped with chopped caramelized pecans and a simple side salad for a delicious meal!
Servings: 2 -4 servings

For more potato based dishes, head on over to my fellow food bloggers recipes and share the coming to an end Summer Fest from Food Network! 

Jeanette’s Healthy Living: Crock-Pot Stuffed Baked Sweet Potatoes
Feed Me Phoebe: Roasted Potato and Green Bean Salad With Almond-Chive Pesto
Dishin & Dishes: Roasted Potato Salad
Big Girls Small Kitchen:
Made By Michelle: Sweet Potato Macaroni and Cheese
Napa Farmhouse 1885: Red Chile Breakfast Potatoes
Virtually Homemade: Potato Onion Bread With Poppy Seeds
Sweet Life Bake: Tacos de Papa Potato (Potato Tacos)
From My Corner of Saratoga: Easy Crispy Fried Potatoes
Thursday Night Dinner: Mashed Sweet Potatoes and Coconut Oil
FN Dish: The Multipurpose Potato

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. yummy! what a brilliant idea to upgrade a normal side dish to something special!

  2. Hi beautiful, Miss you! This is one of my favorite side dishes during the holidays! Your recipe is perfect with the addition of almond milk! Hugs, Terra

  3. I love sweet potatoes, and they’re great when mashed. So true about salt – so many people under season, then wonder why their food is bland. True, too much salt isn’t good – but almost none of us get too much salt from homemade food (the bulk of salt in our diets comes from processed foods). Anyway, enough of that! Good recipe – thanks.

  4. Beautiful! Such a lovely color… I love sweet potatoes, but unfortunately, the hubby does not, so we don’t eat them often… 🙁