Whipped Sweet Potato Mash with Maple, Pecan and Rosemary

1. Peel the sweet potatoes and then cut into 1 inch-thick pieces.
2. Place the sweet potatoes in a dutch oven and cover with boiling water, add a pinch of salt and bring back to a boil.  Once boiling cook at a high simmer for 10-12 minutes, until the potatoes are fork tender.
3. Drain in a colander and shake to remove any excess liquid. Let them sit in the colander to dry out further whilst you get on with the next step.
4. Using the same pan you cooked the potatoes in, heat the butter and cream together until hot but not boiling.
5. Add the sweet potatoes and the salt then use your chosen method to whip them.

For a handheld mixer.

1. Starting on low speed, gently combine the potatoes and cream mixture. Once everything is starting to combine, increase the speed and whip for 5 minutes until smooth and creamy.

For a wooden spoon or whisk.

1. Use a fork to lightly mash the potatoes into the cream then whisk or beat with a wooden spoon or whisk until your sweet potatoes are smooth and creamy.

Once Whipped:

1. Taste for seasoning, adding more salt if desired then spoon into a serving dish.
2. At this point the potatoes can be refrigerated for up to 48 hours.Alternatively to serve immediately move onto the topping stage.

To reheat (if needed):

1. In the microwave for 5-7 minutes
2. On the stove top for 3-4 minutes (stirring constantly)
3. In the oven for 30 minutes

For the topping:

1. Heat the butter, rosemary and maple syrup in a small pan until the butter has melted. Add in the pecans and let the mixture come to a vigorously bubble. Swirl to coat all the pecans and then pour over the sweet potatoes.