Spiced Sweet Potatoes

Total Time:
Level: Easy
Serves: 4


  • 2 lb. sweet potatoes (4 medium)
  • 2 tbsp. unsalted butter
  • ½ tsp. pumpkin pie spice
  • ¼ tsp. coarse salt
  • ¼ tsp. pepper
  • ⅓ c. coarsely chopped toasted pecans


  1. Heat oven to 375°F.
  2. Prick 2 lb sweet potatoes (4 medium) with a fork. Wrap each in foil and bake until soft, 1 to 1 ¼ hours.
  3. Unwrap and let cool slightly. Cut potatoes in half, and scoop pulp into a bowl, discarding skin.
  4. Add 2 Tbsp unsalted butter, ½ tsp pumpkin pie spice, and ¼ tsp each coarse salt and pepper. Mash until smooth.
  5. Top with ⅓ cup coarsely chopped toasted pecans.

261 cal, 13 g fat (4 g saturated), 4 g protein, 35 g carb, 11 g sugar, 6 g fiber, 180 mg sodium, 15 mg cholesterol per serving

This recipe originally appeared in the January/February 2015 issue of Dr. Oz The Good Life.

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