![](admin/recipeuploads/1704360414.jpg)
Ingredients
- 2 1/2 tbsp brown sugar
- 100g pecans, toasted
- 750g sweet potato, peeled, coarsely chopped
- 30g butter
- Pinch ground cinnamon
- Sea salt flakes
- Finely chopped fresh rosemary, to serve
Description
Step 1
Line a baking tray with baking paper. Combine the sugar with 2 tsp water in a small frying pan over medium heat. Stir until the sugar dissolves. Bring to a simmer and cook for 3 minutes or until syrupy. Add the pecans and stir until well coated (the sugar may crystallise slightly). Spread onto the lined tray. Set aside to cool completely.
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Step 2
Meanwhile, steam the sweet potato in a steamer over boiling water for 10 minutes or until tender. Transfer to a bowl and mash until smooth. Stir in butter and cinnamon until well combined. Season.
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Step 3
Transfer to a serving bowl and decorate with the pecans. Sprinkle with sea salt flakes and rosemary to serve.