IBS friendly Sweet Potatoes with candied pecans. Yup. I just said that.

45 Minutes • Gluten-free • Low FODMAP • Serves 8 - 10 • Mashed sweet potatoes are a wonderful holiday tradition but more than 1/2 cup can be too much if you’re on a low FODMAP diet. This recipe combines sweet potatoes with Russet potatoes so you can enjoy a bit more. The candied spiced pecans are the piece de resistance so don’t leave them out! In fact, the pecans are so good, you’ll want to eat them plain. Consider including them with your appetizers before the meal, or alongside a post-dinner cheese plate with grapes and an array of aged cheeses.

INGREDIENTS:

1.5 pounds Russet or other white potatoes, peeled and cut into large chunks

1.5 pounds orange fleshed sweet potatoes, peeled and cut into large chunks

1/4 cup to 1/2 cup lactose-free whole milk

4 tablespoons unsalted butter, cut into pieces

Kosher salt

Freshly ground black pepper

2 tablespoons maple syrup

1 tablespoon orange zest (optional)

1/2 cup candied spiced pecans (recipe below), chopped, optional

DIRECTIONS:

Cook potatoes in large pot of salted water.  Bring to a boil over high heat then turn heat down to simmer and cook partially covered until potatoes are tender when pierced with a knife.

Drain well in a colander then return all of the potatoes to the pot. Place over low heat and stir them around to dry them out a bit. Remove from heat.

Add about 1/4 cup of the milk, the maple syrup, orange zest and butter and begin to mash. Taste and season with salt and pepper and add remaining milk, as needed, to make satiny, smooth, creamy yet fluffy mashed potatoes.

Sprinkle with Candied Spiced Pecans, see recipe here. Serve immediately. Low FODMAP serving size is 1 cup.

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