Mashed Sweet Potatoes with Rosemary Pecans

1. 1

   Heat oven to 400 degrees F. Prick the potatoes with a fork and place on a microwave-safe plate.

2. 2

   Cook on high for 6 minutes; turn each potato and cook until soft, 6 minutes more.

3. 3

   Let stand until cool enough to handle.

4. 4

   Meanwhile, on a rimmed baking sheet, toss the pecans with the oil, then the Parmesan, cayenne, 2 teaspoons rosemary, and 1/2 teaspoon salt.

5. 5

   Roast for 8 minutes.

6. 6

   Toss with the remaining teaspoon rosemary.

7. 7

   Peel the potatoes and mash in a bowl with the maple syrup and 1/2 teaspoon salt until smooth.

8. 8

   Spoon into a shallow 2-quart baking dish and top with the pecan mixture.

9. 9

   Bake until heated through, 6 to 8 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.