Ingredients:

  • 3 lbs Sweet Potatoes (Yams), peeled and cut into 1-inch cubes
  • ½ cup Unsalted Butter (Divided: 100g for browning, 15g for baking dish)
  • 12 leaves Fresh Sage Leaves
  • ½ cup Heavy Cream (35% Fat), warmed slightly
  • ¼ cup Maple Syrup (Grade A or B)
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • ½ cup All-Purpose Flour
  • ¼ cup Light Brown Sugar, packed
  • ½ tsp Ground Cinnamon
  • 1 cup Chopped Pecans
  • 4 Tbsp Cold Unsalted Butter, cut into small cubes

Instructions:

  1. Preheat oven to 375°F (190°C). Grease the baking dish (9x13-inch or 2-quart) with 1 Tbsp (15g) of butter.
  2. Place cubed sweet potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook rapidly until fork-tender (15–20 minutes).
  3. Drain the potatoes thoroughly. Return the potatoes to the hot, empty pot for 2 minutes over low heat to allow residual moisture to evaporate. This prevents a watery mash.
  4. Brown the Butter: Melt the remaining 100g of butter in a small, light-coloured skillet over medium heat. Cook until the milk solids turn golden-brown and smell nutty (about 3–5 minutes).
  5. Infuse: Remove the skillet from the heat immediately. Drop the 12 sage leaves into the hot brown butter. Remove the crispy sage leaves with a slotted spoon and set aside for garnish. Keep the brown butter warm.
  6. Prepare the Pecan Crumble: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and chopped pecans. Add the cold cubed butter and quickly rub it into the flour mixture until large, coarse crumbs form. Place the mixture in the fridge to chill.
  7. Mash: Pass the warm, dry potatoes through a ricer into a large mixing bowl, or mash thoroughly until smooth.
  8. Combine Liquids: Whisk the maple syrup and warm heavy cream into the warm brown butter mixture. Gently fold this liquid mixture into the mashed sweet potatoes, along with the salt and pepper, until just combined and smooth. Do not overmix.
  9. Transfer the finished mash evenly into the prepared baking dish.
  10. Top: Scatter the chilled Pecan Crumble mixture evenly over the sweet potato base.
  11. Bake for 20–25 minutes, or until the mash is piping hot throughout and the crumble topping is deeply golden brown and crunchy.
  12. Garnish with the reserved crispy sage leaves just before serving.