For nuts: 2 teaspoons butter 1/4 cup pecan pieces 1/8 cup pine nuts 2 teaspoons maple syrup 1/4 teaspoon kosher salt Fresh ground pepper
Peel and cube sweet potato and potato. Place in a saucepan, cover with water and bring to a boil. Reduce heat to a simmer and cook until very tender. Drain and set aside.
For the nuts: Melt butter in a small skillet over medium heat. Add the nuts and saute for 2 minutes. Reduce heat to low and add maple syrup, salt and pepper. Cook until nuts are glazed, about 2 minutes. Transfer to a dish to cool.
For potatoes: Place potatoes through a ricer or mash with a potatoe masher in the pan they were cooked in. Add butter, warmed half & half, maple syrup, thyme, salt and pepper and mash until smooth. Top each serving of potatoes with glazed nuts.