Tested till perfect Whipped Sweet Potatoes with Maple Pecan Topping
Whipped Sweet Potatoes
Photography by Matthew Kimura

Whipped Sweet Potatoes with Maple Pecan Topping

Fluffy and light with a bit of sweet crunch, these will delight even the pickiest of vegetable eaters.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2007

Recipe4 out of 5 based on 24 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 10 to 12


  • 6 6sweet potatosweet potatoes, peeled and cubed
  • 2 2russet potatorusset potatoes, peeled and cubed
  • 3 3eggeggs
  • 2 tbsp 2tbspmaple syrup
  • 2 tsp 2tsplemon juice
  • 3/4 tsp 3/4tspsalt
  • 1 pinch 1pinchground nutmeg
  • 1 pinch 1pinchpepper
  • 1-1/4 cups 1-1/4cupschopped pecans
  • 1/3 cup 1/3cuppacked brown sugar
  • 1/4 cup 1/4cupbutter, melted
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In large saucepan of boiling salted water, cover and cook sweet and russet potatoes until tender, about 12 minutes. Drain and return to pot. Using electric beaters or masher, beat or mash until smooth.

In bowl, beat together eggs, maple syrup, lemon juice, salt, nutmeg and pepper; beat into potatoes. Scrape into greased 13- x 9-inch (3 L) glass baking dish. (Make-ahead: Cover and refrigerate for up to 24 hours; bake for 10 minutes longer.)

Stir pecans with brown sugar; sprinkle over potatoes. Drizzle with butter. Bake in 350°F (180°C) oven for about 50 minutes or until set and bubbly.

Nutritional Information Per each of 12 servings: about

cal 263 pro 4g total fat 13g sat. fat 4g
carb 33g fibre 4g chol 57mg sodium 520mg

% RDI:

calcium 5 iron 10 vit A 162 vit C 25
folate 8
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