- Make the candied pecans: in a small frying pan, combine the pecan halves, maple syrup, 2 tablespoons of Kerrygold Salted Butter, ground cinnamon, chili powder, cayenne pepper and kosher salt. Cook over medium low until the butter is melted, the nuts have toasted, and the syrup and spices coat the nuts, about 5 minutes. Watch carefully so the pecans don’t burn. Remove the pan from the heat and let the pecans cool on a heatproof plate. As they cool, they will crisp up and become crunchy and candy-coated.
- Fill a large pot with cold water, halfway full. Place the peeled cubed sweet potatoes in the pot. Bring the water to a boil, and simmer for about 15-20 minutes until the potatoes are very tender and soft. Drain the water from the pot and use a potato masher to completely mash the potatoes until they are as smooth as possible. Add the milk, maple syrup, and kosher salt to the potatoes and stir to combine.
- Meanwhile, melt the 6 tablespoons of Kerrygold Salted Butter in a small saucepan. Add the sprigs of rosemary to the pan to infuse the butter. Whisk occasionally until the butter begins to bubble and turn brown. It should begin to smell nutty and caramelized. Remove the rosemary from the browned butter and pour the majority of the butter into the mashed sweet potato mixture. Stir to combine thoroughly.
- Transfer the potatoes to a serving dish, then use the back of a spoon to create swoops on top. Spoon the rest of the rosemary browned butter over the top and topped generously with the candied pecans.
Recipe by Lion’s Bread.