Mashed sweet potatoes with peach preserves and toasted pecans

Prep: 15 minutes Cook: 50 minutes Makes: 4 to 6 servings

1⁄2

pecans cup chopped

2 1⁄2 pounds sweet potatoes, ends trimmed

3 tablespoons butter

2⁄3 cup peach preserves

3⁄4 cup pecan milk or half-and-half (see recipe)

1⁄2 teaspoon salt

1 ⁄4 teaspoon black pepper

1⁄8 teaspoon cayenne pepper (optional)

1. Toast the pecans in a skillet over medium-heat, shaking the pan to toast evenly, until fragrant and lightly browned, about 5 minutes. Reserve.

2. Heat the oven to 425. Put the sweet potatoes on a parchment paper-lined baking sheet. Roast until the skin softens slightly and you can slide a knife through the thickest part of the flesh with no resistance, 45 minutes to 1 1⁄4 hours, depending on their size. Cool. Remove the sweet potato pulp; transfer to a bowl.

3. Mash in the butter and peach preserves until melted and well blended. Drizzle in the pecan milk; it will absorb into the potatoes, so add enough for a mashed potato consistency.

4 Season with salt, pepper and cayenne, if using. Transfer to a serving bowl. Serve, sprinkled with the toasted pecans.

Pecan milk: Toast 1⁄2 cup pecans in a skillet over medium-heat, shaking the pan to toast evenly, until fragrant and lightly browned, about 5 minutes. Transfer pecans to a blender; add 2 cups water. Blend until creamy and smooth, about 1 minute. Add 1 tablespoon maple syrup, 1⁄2 teaspoon vanilla and a pinch of salt. Blend again to combine. Taste, add more maple syrup if you like. Makes: about 1 1⁄4 cups

Nutrition information per serving (for 6 servings): 380 calories, 14 g fat, 4 g saturated fat, 15 mg cholesterol, 63 g carbohydrates, 23 g sugar, 4 g protein, 335 mg sodium, 7 g fiber