Spicy Sweet Potato Purée with Toasted Pecans

A hint of cayenne pepper balances the natural sweetness of these orange fleshed roots while a splash of fresh squeezed lime juice cuts through their rich texture. This preparation is delicious with grilled pork or lamb and roast turkey. Garnish the plate with a few toasted pecans to add a little crunch. Serves 4.


2 large sweet potatoes, peeled and cut into 3” pieces
1 tablespoon lime juice
1/2 cup heavy cream
pinch of sugar
cayenne pepper
2 tablespoons chopped, toasted pecans

  1. Place the sweet potatoes in a pot and cover with cold water. Bring the potatoes to a boil over high heat. Reduce the heat and simmer about 20 to 30 minutes, until the potatoes are completely tender when pierced with a fork. Drain well.
  2. Mash the sweet potatoes with a potato masher or fork, or use a food mill.
  3. Stir in the lime juice and then stir in the cream. Season to taste with sugar, cayenne pepper and salt.

To toast nuts: Preheat the oven to 350°F. Spread the nuts in a single layer on a small baking sheet. Toast the nuts in the oven for 5 or 6 minutes or until they are fragrant.

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