Ingredients:

  • 2 pounds (900g) murasaki sweet potatoes, peeled and cubed
  • 1/2 cup (120ml) milk (or dairy-free alternative)
  • 3 tablespoons (42g) unsalted butter (or vegan butter)
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 cup (60g) pecans, chopped
  • 2 tablespoons (30ml) pure maple syrup
  • 1 tablespoon (14g) unsalted butter (or vegan butter)
  • Pinch of sea salt

Instructions:

  1. Bring a large pot of salted water to a boil. Add the cubed murasaki sweet potatoes and cook for 15-20 minutes, or until fork-tender.
  2. Drain the sweet potatoes. Return them to the pot and add milk, butter, salt, and pepper. Mash until smooth and creamy; adjust seasoning if needed.
  3. In a sauté pan, melt butter over medium heat. Add chopped pecans and toast for 3-4 minutes until fragrant. Stir in maple syrup and sea salt; cook for an additional 1-2 minutes, stirring frequently.
  4. Spoon the sweet potato mash onto plates, and top with maple pecan mixture.