1. Method:

    • Add 60 g of the butter to a large heavy-bottomed pot over medium heat.
    • Add the sweet potatoes add water, 160 ml milk and the salt. Cover and cook stirring often to coat.
    • Once tender, mash with potato masher – adjust texture with remaining milk if desired. Portion into 10 ramekins, cover and set aside.
    • In a saucepan on medium heat, add butter, maple syrup and Carte D'or Toffee Topping and heat through.
    • Add pecans and finish with Knorr Lime Seasoning Powder.
    • Serve sauce immediately over warm sweet potatoes.