Mashed Sweet Potatoes with Toasted Pecans

3 large sweet potatoes (or yams)
4 TBS pecans, toasted
1 TBS butter, unsalted
1 TBS brown sugar
freshly ground cinnamon, to taste

Peel sweet potatoes and cut in half. Place them in a pot and cover with water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes (depending on the size of the potatoes). Drain. Meanwhile, toast the pecans in a nonstick skillet for 1-2 minutes or in a toaster oven and set aside. Mash the potatoes, add butter and brown sugar with a potato masher or fork. Add cinnamon, to taste. Transfer to a serving dish and top with the toasted pecans. Serves 4

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