Well I decided I better post something from the recipe book I felt so guilty about buying…(see here)  just to prove I actually use it! 
This was amazing!  It's a side dish but I could have had just this and been supremely happy.

Whipped Sweet Potatoes with Maple Pecan Topping

6 sweet potatoes, peeled and cubed (approx. 3 lbs.)
2 russet potatoes, peeled and cubed (approx. 1 lb.)
3 eggs
2 tbsp. maple syrup
2 tsp lemon juice
3/4 tsp. salt
Pinch nutmeg
Pinch pepper
1 1/4 cups chopped pecans
1/3 cup packed brown sugar
1/2 cup butter, melted

In a large saucepan of boiling salted water, cook potatoes and sweet potatoes, covered, until tender, about 12 min.  Drain; return to pot.  Mash until smooth.

Beat together eggs, maple syrup, lemon juice, salt, nutmeg, and pepper;  beat into potatoes.  Scrape into greased 9 x 13 inch glass baking dish.   ( To prepare ahead of time, cover and refrigerate for up to 24 hours; add 10 min to baking time.)

Stir pecans with brown sugar; sprinkle over potatoes.  Drizzle with butter.  Bake at 350 degrees F until set and bubbly, about 45 min.