Ingredients:

• 600g sweet potato (2 large)
• 50g pecans / halved / crushed
• 1 tbsp grated parmesan
• 2 tsp chopped fresh rosemary
• 1 tbsp oil
• 1 tbsp butter
• ½ tsp cayenne pepper (more depending on spice level)
• 2 tbsp maple syrup
• Salt/pepper

Method:

1. Pierce your sweet potatoes and place in a 180 degree oven for roughly 45 minutes or until soft inside.
2. Meanwhile, add your pecans to a pan with some olive oil and place in the oven to toast for 5-10 minutes, keeping an eye that they don’t burn.
3. Add the chopped rosemary and parmesan, continue to roast for another 5-10 minutes.
4. Place the toasted nuts aside (You can do this in a frying pan but I find the parmesan congeals quite a lot).
5. Once cooked and cool enough to handle, remove the potato from the skins and place into a bowl.
6. Add 1 tbsp butter, the cayenne, maple syrup, salt and pepper, and mash then set aside.
7. To serve, top your mash with the rosemary, parmesan pecans.