Ingredients
Scale
- 3 pounds sweet potatoes (about 4 large), peeled and cut into 1-inch cubes
- 1 tablespoon kosher salt, for the cooking water
- 4 tablespoons unsalted butter, cut into small pieces
- 1/2 cup whole milk, warmed
- 1/3 cup pure maple syrup, plus 1 tablespoon for drizzling at serving
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt, for seasoning the mash
- 1 cup pecan halves
- 1 tablespoon packed light brown sugar
- 1/4 teaspoon flaky sea salt, for the pecan topping
Instructions
- Fill a large pot with cold water, stir in 1 tablespoon of kosher salt, and add the sweet potato cubes. Starting in cold water seasons the potatoes evenly and keeps the outsides from overcooking before the centers turn tender.
- Bring the pot to a full boil over high heat, then reduce to a steady simmer and cook for 12 to 15 minutes. The cubes are done when a fork slides in with no resistance but the pieces still hold their shape.
- While the potatoes simmer, toast the pecans in a dry skillet over medium heat for 2 to 3 minutes, shaking the pan often. Pull them off the heat the moment they smell deeply nutty, because they go from toasted to burnt fast.
- Sprinkle the brown sugar over the pecans, drizzle in 1 tablespoon of maple syrup, and toss for 30 to 60 seconds until every half wears a glossy coat. Transfer to a plate, sprinkle with the flaky sea salt, and set aside.
- Drain the sweet potatoes thoroughly, then return them to the hot empty pot over low heat for 1 minute. This steam dry step evaporates surface moisture and is the best defense against watery mash.
- Add the butter and mash by hand until mostly smooth, leaving a few small lumps for a rustic texture. Pour in the warm milk in two additions, mashing gently between each, and stop as soon as the texture looks creamy.
- Stir in the 1/3 cup of maple syrup, the cinnamon, nutmeg, black pepper, and 1 teaspoon of kosher salt. Taste and adjust with a pinch more salt if the sweetness feels flat.
- Transfer the mash to a wide serving bowl and swirl the top with a spoon. Crown generously with the glazed pecans and finish with a thin drizzle of maple syrup.
- Serve immediately while hot, making sure every portion gets plenty of pecans. If it needs to wait, cover loosely with foil and add the pecans at the last moment so they stay crisp.
- Prep Time: 10 minutes
- Cook Time: 15 minutes