Baked sweet potato mash with crunchy pecan sourdough topping

Method

• 1
  Preheat oven to 200C/180C fan-forced. Grease a 7cm-deep, 16cm round (4-cup capacity) ovenproof dish.
• 2
  Cook sweet potato in a large saucepan of boiling water for 8 to 10 minutes or until just tender. Drain. Return to pan. Add sour cream and 1/2 the butter. Mash until smooth. Season with salt and pepper.
• 3
  Combine sourdough and pecans in a small bowl. Place maple syrup and remaining butter in a small heatproof jug. Microwave on HIGH (100%) for 20 seconds or until melted. Spoon mash into prepared dish. Sprinkle with sourdough mixture. Drizzle with maple syrup mixture.
• 4
  Bake for 20 to 25 minutes or until bread is golden and crisp. Serve.