Ingredients:

  • 4 lbs (1.8 kg) Sweet Potatoes (Yams), peeled and cut into 1-inch cubes
  • 2 Tbsp Coarse Sea Salt (for boiling)
  • 6 oz (170 g) Unsalted Butter, divided
  • 1/4 cup (packed) Fresh Sage Leaves, finely chopped
  • 1/2 cup (120 ml) Heavy Cream (Double Cream), warmed
  • 2 Tbsp (30 ml) Pure Maple Syrup (Grade A), optional
  • Fine Sea Salt, to taste
  • 1 tsp Freshly Ground Black Pepper
  • 1/4 tsp Nutmeg, freshly grated
  • 1 cup (100 g) Pecan Halves or Pieces
  • 1 Tbsp (15 g) Unsalted Butter (for topping)
  • 2 Tbsp (25 g) Brown Sugar, packed
  • 1/4 tsp Coarse Sea Salt (for topping)

Instructions:

  1. Prep the Potatoes: Peel the sweet potatoes and cut them into uniformly sized 1-inch (2.5 cm) cubes. Uniformity ensures even cooking.
  2. Boil the Potatoes: Place the diced sweet potatoes in a large stock pot and cover with cold water by about 1 inch (2.5 cm). Add the coarse salt. Bring the water to a rolling boil, then reduce heat and simmer vigorously for 20–25 minutes until the potatoes are completely fork-tender.
  3. Drain Thoroughly: Drain the potatoes in a colander immediately. Return the potatoes to the empty pot and place it over medium heat for 1–2 minutes, shaking occasionally. This step is vital to evaporate excess moisture, preventing watery mash.
  4. Start the Brown Butter: In a heavy-bottomed saucepan, melt 4 oz (115g) of unsalted butter over medium heat.
  5. Brown the Butter: Continue cooking, swirling occasionally. The butter will foam, then sizzle loudly. As the sizzling subsides, watch carefully for golden-brown specs to form at the bottom, and for a rich, nutty aroma (like toasted hazelnuts).
  6. Infuse the Sage: Immediately remove the browned butter from the heat and stir in the chopped fresh sage. Let the sage sizzle gently in the hot butter for 30 seconds to infuse the flavour. Set aside.
  7. Candy the Pecans: In a small frying pan, melt 1 Tbsp of butter over medium heat. Add the pecan pieces and toast for 2 minutes until fragrant. Stir in the brown sugar and 1/4 tsp of coarse salt. Cook, stirring constantly, until the sugar melts and coats the nuts (about 1 minute). Pour onto a parchment-lined plate to cool and set.
  8. Add Dairy and Butter: Place the hot, dried sweet potatoes into a stand mixer bowl (or use the pot for a hand mixer). Add the remaining 2 oz (55g) of cold butter and the warmed heavy cream.
  9. Whip: Using the whisk attachment, whip the potatoes starting on low speed and gradually increasing to medium until completely smooth and fluffy—about 2–3 minutes. Do not over-whip.
  10. Final Mix and Serve: Pour in the warm brown butter and sage mixture, the maple syrup (if using), black pepper, fine salt, and nutmeg. Mix on low speed just until combined and uniform in colour. Taste and adjust seasoning. Transfer to a serving dish, topping immediately with the toasted pecan mixture and a few fresh sage leaves for garnish.