3 oz butter
4 oz heavy cream
2 oz maple syrup
1 cup pecans
2 oz melted butter
3 tbsp chopped herbs (Rosemary, thyme, oregano and sage)
Preheat oven to 350F. Toss the pecans with melted butter and the herbs and roast for 7-8 minutes. Toss in the remaining herbs and cool.
Place the sweet potatoes in a single layer on a baking sheet and cook for 45 minutes to 1 hour, depending on the size of a sweet potato.
Cool the sweet potatoes enough to handle, then place on a cutting board and cut lengthwise. Use a spoon to scoop out the flesh, discarding the skin. Transfer the sweet potato to a stainless steel bowl and break up any large pieces.
In a small saucepan, warm the cream and 1 oz butter and then add to sweet potato and season with salt to taste.
Heat a skillet and add melt the remaining 2 oz butter, heating until it is lightly browned. Transfer to a bowl to stop it from overbrowning and add sweet potato. Stir in the maple syrup and taste for seasoning. Place the sweet potato in oven safe casserole dish and bake for 20 minutes. Remove from the oven and serve immediately topped with the pecans.
Recipe courtesy of Canopy
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