Beefer Sweet Potato Mash with Brown Sugar Pecans

Thanksgiving in 2020 is likely to be a smaller affair than in years past so this Beefer side dish is perfect for a smaller crowd or a single family. It also shows that wonderful browning that makes steaks taste so great can make just about anything taste amazing. Buckle up and enjoy this trip to show that the Beefer is MUCH more versatile than most realize.

Brown Sugar Pecans

  • 1/4 cup salted butter
  • 1/4 cup brown sugar
  • 1/2 cup pecan pieces
  • 1/2 teaspoon pumpkin pie spice or Speculaas spice blend
  • 1/4 cup all-purpose flour
  • Salt per instructions

Sweet Potato Mash:

  • 10 to 12-ounce package frozen sweet potatoes, thawed, pat dry 
  • 1 tablespoon canola oil 
  • 2 tablespoons salted butter 
  • 1 tablespoon pure maple syrup or brown sugar
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon smoked salt or kosher salt
  • 1/2 teaspoon pumpkin pie spice or Speculaas spice blend 
  • 1/4 teaspoon crushed red pepper flakes
  • 1 large egg, beaten
  • Salt per instructions

TIP 1

Substitute 14-16 ounces of peeled and cubed fresh sweet potatoes for frozen sweet potatoes. To prepare fresh sweet potatoes, place cubes in a microwave safe container with 1/2 cup water, cover, and cook on HIGH for 5 minutes in the microwave to soften. Drain water and follow instructions below.

STEP 1

Preheat Beefer Infrared Grill to medium heat.

TIP 2 & STEP 2

TIP 2 Make pecan topping and sweet potato filling simultaneously or make pecan topping and set aside then make the sweet potato filling. 

STEP 2 To make pecan topping: In a Beefer drip tray, combine butter, brown sugar, pecans, spice, and pinch of salt, and place on the inside bottom of the Beefer to melt butter. Stir melted butter with pecan mixture then add flour and stir to combine

STEP 3 Place grill tray with pecan topping on the last (6th) shelf of the Beefer. Cook pecan mixture under the Beefer broiler for 20 seconds, turn pan and cook for 20 more seconds

Stir pecan mixture with metal grill tongs or spatula, and cook for 15 seconds then turn pan and cook for 15 more seconds. The spiced brown sugar and butter mixture should have solidified and the pecans toasted at this point, if not, cook for an additional 10-20 seconds. Transfer Brown Sugar Pecans to a sheet of parchment paper or leave in tray

TIP 3: If cooking more than 10 ounces of fresh or frozen sweet potatoes use 2 Beefer Grill Trays. 

STEP 4: To make sweet potato filling: Place sweet potatoes on a Beefer grill tray, and evenly brush with canola oil:

Stir pecan mixture with metal grill tongs or spatula, and cook for 15 seconds then turn pan and cook for 15 more seconds. The spiced brown sugar and butter mixture should have solidified and the pecans toasted at this point, if not, cook for an additional 10-20 seconds. Transfer Brown Sugar Pecans to a sheet of parchment paper or leave in tray

Under medium heat, place grill tray on 3rd shelf, and grill for 45 seconds, turn tray, and grill for 45 seconds:

Stir sweet potatoes with grill tongs, and place on 5th shelf, and continue grilling and turning tray at 30 second intervals until lightly browned:

STEP 5 Add to the sweet potatoes, butter, maple syrup or brown sugar, vanilla, smoked salt, pumpkin pie spice, red pepper flakes, and a pinch of salt:

Mash sweet potatoes with a vegetable masher then stir in beaten egg:

If desired, transfer sweet potatoes to a Beefer stone bowl. Top filling with brown sugar pecans topping:

Place stone bowl on tray and reheat sweet potatoes with topping on bottom shelf (about 45 seconds) or the last grill shelf dependent on how toasted the pecans became in Step 3:

Serve warm or at room temperature.Yield: 2-3 servings

Beefer Sweet Potato Mash with Brown Sugar Pecans
Beefer Sweet Potato Mash with Brown Sugar Pecans
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