Sweet potato, thyme, maple syrup and pecan mash

600 g sweet potatoes

Peel the sweet potatoes, cut into 2 cm thick slices and put into the perforated cooking tray.

Place the cooking tray on the hardened glass dish in the cold cooking space. Steam.

PowerDampning 100°C i 16 Min.

1 tbsp olive oil

Take the steamed sweet potatoes out of the cooking space, put them to a frying pan and lightly brown in olive oil.

4 tbsp butter

liquid

1 tsp nutmeg

grated

5 sprigs of thyme

2 tbsp maple syrup

30 g pecan nuts

Salt

Pull the thyme leaves off the stalks and chop. Dry-roast the pecan nuts fat in a pan, then chop coarsely.

Transfer the browned sweet potatoes to a bowl. Mash with a potato masher and mix in the other ingredients. Season with salt to taste.