- 2 large baked sweet potatoes (about 1 lb.)
- 1 tbsp. firmly packed light brown or dark brown sugar
- 2 tbsp. half-and-half
- 1/8 tsp. salt, or to taste
- 1/3 cup chopped pecans
- Cut the potatoes in half lengthwise.
- Scoop out the flesh into a medium-sized bowl; add brown sugar, half-and-half, and salt.
- Mash with a fork, or beat with an electric mixer, until light and fluffy.
- Stir in pecans.
- Makes 4 servings.