Ingredients
Scale
- 3 lbs sweet potatoes peel and cubed
- 3 tablespoons unsalted butter
- 1/3 cup heavy cream
- 2 tablespoons Spiceology Purple Haze blend
- 2 tablespoons thyme leaves
- 2 tablespoons toasted pecan pieces
Whipped Maple Butter
- 1/2 cup unsalted butter
- 1/3 cup maple syrup
- Sea salt pinch
Instructions
- Bring a large pot of water to a boil. Add some salt and cubed potatoes. Cook until potatoes are fork tender, about 15-20 minutes depending on the size of the potato pieces.
- Drain potatoes and rice into a large bowl. Add 3 tablespoons of butter, cream, Spiceology Purple Haze, thyme leaves, and stir well to combine. Top with maple butter (recipe follows) and toasted pecan pieces. Serve Immediately.
Whipped Maple Butter
- In a small bowl, add the butter and maple syrup and whisk to combine.