Add 2 Tbsp. butter and sweet potatoes to a saucepan.
3 Tablespoon Butter
Cook over medium heat until the potatoes begin to soften, 3-5 minutes.
Add the half and half and bring to a boil. Reduce heat to medium, cover and continue a slow simmer.
1 cup Half and Half
Cook until potatoes become super tender. Approximately 20 - 25 minutes. Stir frequently to keep potatoes from sticking or burning on the bottom.
Remove potatoes from heat. Add cinnamon, brown sugar and salt. Using either a potato masher or a hand mixer, mash the potatoes until they become smooth.
3 Tablespoon Brown Sugar, 1 teaspoon Salt, ½ teaspoon Cinnamon
Mix in pecans and remaining 1 Tbsp of butter. Transfer to a serving dish and serve warm.
½ cup Chopped Pecans, 3 Tablespoon Butter
Notes
To drive home the fact that there are pecans in this dish, I like to garnish the potatoes with a few chopped pecans.
It's ok if there is some texture to the potatoes, but if you want super smooth, silky potatoes, you could use a food processor or a food mill.
Stir frequently to keep potatoes from sticking or burning on the bottom of the pan. The cream may curdle, but don't worry, it will smooth out when you mash the potatoes.