Mashed Sweet Potatoes with Toasted Pecans

This recipe serves:  6

3 large sweet potatoes (or yams)
4 tablespoons pecans, toasted
1 tablespoon brown sugar
freshly ground cinnamon, to taste
1. Peel the sweet potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes depending on the size of the potatoes. Drain.

2. Meanwhile, toast the pecans in a nonstick skillet for 2-4 minutes or in a toaster oven and set aside.

3. Mash the potatoes and brown sugar with a potato masher or fork, or use a food mill.

4. Adjust the cinnamon to taste.

5. Transfer to a serving dish and top with the toasted pecans.

Serving Size: about 1/2 cup

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