Choosing quality ingredients is key to capturing the rich, authentic flavor of this dish. Whenever possible, I reach for fresh, organic sweet potatoes—they roast down to a naturally sweet, velvety mash that no canned substitute can match. Pure maple syrup is a must here; it’s the star that elevates the flavor beyond ordinary sweetness. I also like to toast my own pecans for that extra nutty aroma, a trick I picked up while working in restaurant kitchens across the States. Here’s what you’ll need:

• 4 large sweet potatoes (about 3 pounds), peeled and cubed
• 1/3 cup pure maple syrup (Grade A or amber preferred)
• 1/4 cup unsalted butter, melted
• 1/2 cup whole milk or cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup chopped pecans, toasted
• 1/3 cup brown sugar (optional, for topping)

Substitution tip: If you’re dairy-free, swap milk and butter for coconut milk and coconut oil respectively. For a nut-free version, replace pecans with toasted oats or seeds.