Place cut sweet potatoes in a large pot and cover with water. Season the water with salt. Cover and bring to a boil over high heat. Cook for 20-30 minutes or until potatoes can easily be pierced with a fork.

Meanwhile, prepare the brown butter. Melt butter in a sauce-pan over medium-low heat. Continue to cook the butter until it begins to foam. Cook 2-3 more minutes or until butter turns brown, stirring occasionally. Add sage and cook 30 more seconds. Remove from heat and set aside.

Drain potatoes and mash with masher. Slowly add milk, stirring constantly. Add butter and ½ teaspoon cinnamon and mix until well combined.

Prepare sticky pecan topping. Heat ½ teaspoon cinnamon, nutmeg, maple syrup, molasses and vinegar in a small saucepan over medium-high heat. Bring to a boil, reduce heat to medium and cook for 2-3 minutes or until slightly thickened. Remove from heat and stir in pecans. Drizzle topping over sweet potatoes. Serve immediately.