• 10  medium-size sweet potatoes
• 1 cup (250 mL)  butter  
• 1 cup (250 mL)  maple syrup
• 1/2 cup (125 mL)  sour cream
• 1 bunch  chives, finely chopped
• 1 cup (250 mL)  oven-roasted pecans 

Preheat the oven to 180˚C (350˚F).
Using a knife, prick the sweet potatoes. Put on a cookie sheet and bake for 1 hour (or until they are soft).
Remove from the oven and let rest for a few minutes. Peel the sweet potatoes.
Put them in a food processor, along with butter, maple syrup and sour cream and mix to obtain the consistency of a puree.
Put the puree in a bowl, add chives, gently mix together, then put the roasted pecans on top and serve.