Instructions

1. Add the sweet potatoes to a large pot and cover with cold water. Place a lid on the pot and bring the water to a boil over high heat. Reduce the heat to a simmer and cook the potatoes for 5 to 10 minutes or until they are tender when pierced with a fork.
2. Drain the sweet potatoes into a colander.
3. Place the sweet potatoes in a large bowl and use a potato masher to mash them until smooth, leaving a few chunks. Set aside.
4. Place the butter in a skillet over medium-low heat. Melt the butter until it begins to foam. Continue to cook the butter, stirring constantly, until the butter solids begin to brown. Watch the butter closely, and immediately remove it from the heat when it reaches a deep brown color and smells nutty or caramel-like.
5. Immediately pour the browned butter into a separate bowl to stop the cooking process.
6. Whisk the maple syrup into the butter.
7. Pour the butter mixture into the mashed sweet potatoes, reserving 1 to 2 tablespoons of the maple brown butter to drizzle over the top as a garnish.
8. Add the cinnamon, nutmeg, and cloves to the mashed sweet potatoes, stirring to combine.
9. Taste the sweet potatoes and adjust the syrup, spices, or salt, if needed.
10. Sprinkle the chopped pecans over the top of the sweet potatoes.
11. Drizzle the mashed sweet potatoes with the remaining maple brown butter just before serving.
12. Serve hot.