Ingredients

1. 2 1/2 tbsp brown sugar
2. 100g pecans, toasted
3. 750g sweet potato, peeled, coarsely chopped
4. 30g butter
5. Pinch ground cinnamon
6. Sea salt flakes
7. 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.

• 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.

• Step 3

  Transfer to a serving bowl and decorate with the pecans. Sprinkle with sea salt flakes and rosemary to serve.