Mashed Maple Sweet Potatoes
Sweet potatoes become even more delicious with the addition of maple-flavored syrup, nutmeg and pecans.
6 servings (1/2 cup each)
3 pounds red garnet or dark-orange sweet potatoes
2 tablespoons maple-flavored syrup
1/4 cup butter or margarine, room temperature
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
2 tablespoons finely chopped pecans, toasted, if desired
Preheat oven to 350°F (177°:C.) Pierce potatoes with fork. Place potatoes in 9-inch square pan.
Cover; bake about 1 hour 25 minutes or until potatoes are tender when pierced with a fork.
Let potatoes stand about 10 minutes or until cool enough to handle; slip off skins and discard.
In 2-quart saucepan, heat maple syrup and butter to boiling. Reduce heat to low. Add potatoes to saucepan; mash potatoes with syrup mixture, using electric mixer on medium speed, until light and fluffy. Stir in salt and nutmeg. Sprinkle with pecans.
Preparation Time: 15 minutes
Bake Time: 1 hour 25 minutes
Stand Time: 10 minutes
To toast pecans, bake uncovered in ungreased shallow pan in 350°F (177°C) oven 6 to 10 minutes, stirring occasionally, until light brown. Or cook in ungreased heavy skillet over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
To make ahead of time, cover and refrigerate mashed sweet potatoes up to 24 hours, then reheat in the microwave oven or a slow cooker on LOW heat setting until warm.
1 Serving (1 Serving): Calories 230 (Calories from Fat 90), Total Fat 10 g (Saturated Fat 5 g, Trans Fat 0 g), Cholesterol 20 mg; Sodium 310 mg; Total Carbohydrate 34 g (Dietary Fiber 5 g, Sugars 14 g), Protein 3 g; Exchanges: 1 Starch; 1 Other Carbohydrate; 2 Fat; Carbohydrate Choices: 2