Sweet Potatoes with Toffee-Pecan Topping:

  • Butter divided 100.0 g
  • Sweet potatoes, peeled, cubed 1.2 kg
  • Water 150.0 ml
  • Milk, divided 250.0 ml
  • Salt 5.0 g
  • Maple syrup 25.0 ml
  • Pecans, toasted and chopped 80.0 g
  1. Sweet Potatoes with Toffee-Pecan Topping:

    • Add 60 g of the butter to a large heavy-bottomed pot over medium heat.
    • Add sweet potatoes add water, 160 ml milk and salt. Cover and cook stirring often to coat.
    • Once tender, mash with a potato masher – adjust texture with remaining milk if desired. Portion into 10 ramekins, cover and set aside.
    • In a saucepan on medium heat, add butter, maple syrup and Carte D'or Toffee Topping and heat through.
    • Add pecans and finish with Knorr Lime Seasoning Powder.
    • Serve sauce immediately over warm sweet potatoes.