Maple Sweet Potato Casserole with Sage-Butter

Place sweet potatoes in a large saucepan and cover with water. Bring to a boil and reduce heat. Simmer until potatoes are tender, about 9 minutes. Drain and set aside.

Preheat oven to 375 degrees. Melt 1 stick of butter with the chopped sage in a small saucepan over medium heat. Simmer for 1 minute and remove from heat. Add butter mixture, milk, and maple syrup to the potatoes and beat with a blender until smooth. Transfer to a 2-quart casserole dish. (Mix can be refrigerated for up to 2 days.)

For the topping: In a small saucepan, combine pecans, 1 tablespoon butter and 1 tablespoon maple syrup. Heat for 1-2 minutes, or until pecans are well coated in the butter and syrup. Sprinkle the pecans over the top of the potatoes.

Bake, uncovered, until bubbling around the edges and the pecans are beginning to darken, about 30 to 40 minutes.