Ingredients

• 3–4 sweet potatoes

• 2–3 tbsp compound herb butter (recipe below)

• 1 tbsp maple syrup

• Salt and pepper, to taste

• ¼ cup breadcrumbs (homemade or store-bought)

• ¼ cup pecans, toasted and chopped

• 2 tbsp grated Parmesan cheese (optional for topping)

• ¼ cup grated Parmesan cheese (for mixing into the sweet potatoes)

  Compound Herb Butter:

• ½ cup unsalted butter, softened

• 1 small shallot, finely diced and sautéed

• 2 cloves garlic, finely minced and sautéed

• 1 tsp fresh thyme, chopped

• 1 tsp fresh sage, chopped

• 1 tsp fresh rosemary, chopped

Directions

1. Compound butter: Combine the softened butter with the sautéed shallots, garlic, and fresh herbs. Mix well.

   Transfer to plastic wrap, shape into a cylinder, wrap tightly, and refrigerate until firm.

2. Pierce sweet potatoes with a fork, place on a microwave-safe plate, cover with a damp paper towel, and microwave for about 10 minutes or until very soft.

3. Carefully peel the skins off using a butter knife and fork. Transfer the flesh to a bowl.

4. Mash the sweet potatoes with salt, pepper, 2–3 medallions of herb butter, a dash of maple syrup, and ¼ cup grated Parmesan cheese. Taste and adjust seasoning.

5. To make a topping, Mix breadcrumbs, pecans, and Parmesan cheese.

6. Transfer mashed sweet potatoes to a baking dish. Top with breadcrumb mixture and dot with small pieces of butter.

7. Bake at 350°F for 30–40 minutes, or until the top is golden brown and crispy.