Mashed Purple Sweet Potatoes with Maple Syrup and Roasted Pecans

Serves 4 to 6

by spoonforkbacon

Ingredients:
2 to 3 large purple sweet potatoes (about 2 lbs), peeled and chopped
1/3 cup heavy cream, warmed
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons maple syrup
1/4 teaspoon ground cinnamon
pinch ground cardamom
salt to taste
garnish:
1/3 tablespoons toasted pecans, chopped
maple butter:
1/4 cup unsalted butter, melted
2 tablespoons maple syrup

Directions:
1. Place potatoes in a large pot and fill with water.
2. Place pot over high heat and bring to a boil. Boil potatoes until fork tender, 20 to 25 minutes.
3. Drain potatoes and place back into the pot. Add cream, butter and a pinch of salt and mash with a potato masher or with an electric hand mixer until desired consistency has been achieved. Stir in maple syrup, cinnamon and cardamom. Season with salt to taste.
4. For maple butter: Stir together butter and syrup until combined.
5. Scoop mashed sweet potatoes into a large bowl and drizzle with maple butter. Finish with a sprinkle of pecans and serve.