Maple Sweet Potato Casserole

Maple Sweet Potato Casserole
Serves 6
40 oz. raw sweet potato, peeled, cut into ½" cubes
- Kowalski's Extra Virgin Olive Oil, for roasting the potatoes
¾ tsp. kosher salt
¼ tsp. freshly ground Kowalski's Black Peppercorns
¼ cup Kowalski's Pure Maple Syrup
½ cup hot water
1 cup Kowalski's Honey Roasted Pecans, chopped

Toss potatoes with olive oil until lightly coated; season with salt and pepper. Roast on 2 parchment-lined baking sheets in a preheated 450° oven until edges are browned and potatoes are fork tender (about 20 min.), turning once. Remove potatoes from the oven and reduce temperature to 350°. In a large mixing bowl, using a potato masher, mash potatoes with syrup and water; stir until syrup is well combined but potatoes are still a little chunky. Transfer potato mixture to a 2 qt. baking dish sprayed lightly with cooking spray; sprinkle evenly with pecans. Bake, loosely covered with foil, for 25 min. Uncover and continue cooking until top is lightly browned (10-15 min. more). Let stand for 10-15 min. before serving.