Step 1
Line a baking tray with baking paper. Combine the sugar with 2 tsp water in a small frying pan over medium heat. Stir until the sugar dissolves. Bring to a simmer and cook for 3 minutes or until syrupy. Add the pecans and stir until well coated (the sugar may crystallise slightly). Spread onto the lined tray. Set aside to cool completely.
Step 2
Meanwhile, steam the sweet potato in a steamer over boiling water for 10 minutes or until tender. Transfer to a bowl and mash until smooth. Stir in butter and cinnamon until well combined. Season.
Step 3
Transfer to a serving bowl and decorate with the pecans. Sprinkle with sea salt flakes and rosemary to serve.