3 lbs sweet potatoes, peeled and cut into 2-inch pieces
6 tbsp unsalted butter
1 tbsp thinly sliced fresh sage
1/2 tsp ground cinnamon
1/8 tsp nutmeg
3 tbsp light brown sugar
Salt and pepper, to taste
12 oz maple syrup
1/2 cup toasted chopped pecans
Place the sweet potatoes in a large pot, add water to cover by 3 inches and bring to a boil over medium-high heat.
Reduce the heat to medium-low and gently cook the potatoes until they are tender when pierced with a fork, about 20 minutes. Drain.
Mash the potatoes with a potato masher.
In a small saucepan over medium heat, melt the butter.
Add the sage, cinnamon, nutmeg and brown sugar and cook, stirring constantly, for 1 minute.
Pour the butter mixture over the sweet potatoes, season with salt and pepper, and stir until incorporated with a strong wooden spoon.
Transfer the sweet potatoes to a serving bowl and cover loosely with aluminum foil.
In another small saucepan over medium heat, combine the maple syrup and toasted pecans and heat until just warmed through.
Pour the pecan mixture over potatoes and distribute evenly and serve.
Serves 6 to 8