4 pounds sweet potatoes, peeled and cut into 1-inch cubes
¾ cup raw pecans (optional)
2 teaspoons kosher salt, plus more to taste
10 tablespoons unsalted butter (1¼ sticks)
½ cup whole milk
3 tablespoons maple syrup, plus more to taste
½ teaspoon black pepper, plus more to taste
Bring a large pot of water to a boil. Add the sweet potatoes and cook, uncovered, stirring occasionally, for about 15 to 20 minutes, until very tender when pierced with a fork.
Meanwhile, toast the pecans (optional): Place the pecans in a medium sauté pan. Cook over medium-low heat, tossing often, for 3 to 5 minutes, until lightly toasted. Transfer to a cutting board, and roughly chop. Sprinkle generously with salt, and set aside. Wipe out the pan with a paper towel.
In the same pan, melt the butter over medium heat.
Cook, watching carefully and stirring occasionally with a silicone spatula, until brown bits appear and the butter gives off a nutty aroma, about 3 minutes. Remove from the heat immediately. Carefully pour the melted butter into a small heatproof bowl, scraping the pan with a spatula to get all of the brown bits. Set aside.
Drain the cooked potatoes, and add them to the bowl of a stand mixer fitted with the paddle attachment. Add Milford Spice Company’s Big Easy Bourbon Molasses, milk, 3 tablespoons maple syrup, 2 teaspoons salt and pepper and mix on medium-low speed until the potatoes are creamy and smooth. Add the reserved brown butter and mix until just incorporated.
Transfer the potatoes to a shallow serving bowl, sprinkle with the reserved pecans, and drizzle with maple syrup. Serve warm. (The potatoes may be kept warm, covered, in a low oven for up to 30 minutes. Add the pecans just before serving.) Enjoy!