Name: Nolas Patatsfontein Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 3 cups medium sweet potatoes (peeled); 3 tbs unsalted butter; 1 cups whole milk; 1 unit large egg; 1 tsp salt; 1 tsp freshly ground black pepper; 3 tbs brown sugar; 1 tsp ground cinnamon; 1 tsp ground nutmeg; 0.5 cups chopped pecans (optional); 1 tbs olive oil or melted butter (for roasting); 2 tbs fresh parsley (chopped); 2 tbs extra melted butter or a drizzle of maple syrup

Method

Sweet potatoes & base

Roast sweet potatoes

Preheat oven to 200°C (400°F). Cut peeled sweet potatoes into roughly 1-inch cubes so they cook evenly. Toss cubes with 1 tablespoon olive oil or melted butter and a pinch of salt. Spread in a single layer on a rimmed baking sheet and roast 25–30 minutes, stirring once halfway, until tender and lightly browned at the edges. Remove from oven and let cool 5 minutes.

Mash

Transfer the roasted sweet potatoes to a large bowl. Add 3 tablespoons unsalted butter and mash until mostly smooth (a few small lumps are fine). Warm 1 cup whole milk slightly (microwave 20–30 seconds or warm on stovetop) and stir into the mash a little at a time until you reach a creamy but scoopable texture. Beat in 1 large egg, 1 teaspoon salt and 1 teaspoon freshly ground black pepper until combined. Taste and adjust seasoning.

Topping & flavoring

Prepare topping

In a small bowl combine 3 tablespoons brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg and 1/2 cup chopped pecans (if using). Mix until evenly distributed.

Assemble and bake

Spoon the mashed sweet potato mixture into a lightly greased 9x9-inch (or similar) baking dish and smooth the top. Evenly sprinkle the brown sugar–pecan mixture over the surface. Bake at 180°C (350°F) for 20–25 minutes until the topping is fragrant and the edges bubble slightly. For a crisper top, finish under a broiler for 1–2 minutes watching closely to avoid burning.

Garnish (optional)

Remove from oven and let rest 5 minutes. If desired, drizzle with 2 tablespoons maple syrup or extra melted butter and sprinkle 2 tablespoons chopped fresh parsley before serving. Serve warm as a side; recipe yields about 4 servings.