Sweet potato puree with caramelized nuts

Ingredients:

• 0.5 kg Russet Burbank potatoes (about 2 medium tubers), peeled and chopped
• 0.5 kg sweet potatoes (about 2 medium tubers), peeled and chopped
• A pinch of cayenne pepper
• 165g salted butter, cut into pieces, room temperature
• 1/4 - 1/2 cup milk, warm
• 1/3 cup chopped pecans
• 1 - 2 tsp. brown sugar

Preparation:

1. Place the potatoes and sweet potatoes in a large saucepan and cover with cold water to a level of 2 cm. Season generously with salt and bring to a boil. Reduce heat to medium and simmer until tender, about 15 minutes.
2. Drain the potatoes and return the pan to low heat. Heat until the remaining water evaporates, about 2 minutes. Add the cayenne pepper, 0.5 teaspoon of salt, and all of the butter, setting aside only 2 tablespoons. Mash the potatoes with a potato masher until smooth. Gradually whisk in the milk until the puree is creamy. Season with pepper and transfer to a serving platter.
3. In a skillet over medium heat, melt the remaining 2 tablespoons (30 g) butter until it begins to darken, 3 to 5 minutes. Stir in the pecans and lightly toast for 1 to 2 minutes, then remove from the heat. Stir in the brown sugar. Pour the mixture over the purée.