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Home > Recipes > Maple Sweet Potato with Rosemary Parmesan Pecans

Maple Sweet Potato with Rosemary Parmesan Pecans




  • 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


  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.
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