2 lbs. sweet potatoes, peeled
1 c. walnuts, crushed
1/2 tsp. sea salt
black pepper to taste
1/4 tsp. cinnamon
1 pinch nutmeg
1 small bunch rosemary, chopped
Chop sweet potatoes into 1" pieces. Steam potatoes on medium heat for one hour or until soft when pierced with the tip of a small knife.
In a skillet on medium heat, toast walnuts for three to five minutes or until lightly browned.
In a bowl, combine spices, toasted walnuts and rosemary with potatoes; mash. Transfer into a heatproof dish. Heat through in a 350°F oven and serve immediately.