Food recipes
Maple-Apple Sweet Potatoes
Maple-Apple Sweet Potatoes Ingredients: sweet potato, raw, unprepared butter, without salt syrup, maple, canadian pumpkin, raw salt, table nuts, pecans Directions: Bring a large pot of lightly salted water to boiling....
Maple-Apple Sweet Potatoes
Ingredients:
sweet potato, raw, unprepared
butter, without salt
syrup, maple, canadian
pumpkin, raw
salt, table
nuts, pecans
Directions:
Bring a large pot of lightly salted water to boiling.
Add sweet potatoes and boil 12 minutes, until tender.
Drain and return to pot.
Meanwhile, in a small skillet, melt butter over medium heat.
Stir in maple syrup, pumpkin pie spice and salt.
Cook for 1 minute; stir until sauce is smooth.
Add butter mixture to pot and mash to desired consistency.
Transfer sweet potatoes to a serving dish.
Sprinkle top evenly with chopped pecans.
Do-Ahead Tip: If not serving right away, do not top with pecans; spoon potatoes into an ovenproof casserole.
Let cool completely; cover and refrigerate for up to 2 days.
To serve, bring to room temperature.
Reheat at 325 for 30 minutes.
Sprinkle toasted nuts over top immediately before serving.
Ingredients:
sweet potato, raw, unprepared
butter, without salt
syrup, maple, canadian
pumpkin, raw
salt, table
nuts, pecans
Directions:
Bring a large pot of lightly salted water to boiling.
Add sweet potatoes and boil 12 minutes, until tender.
Drain and return to pot.
Meanwhile, in a small skillet, melt butter over medium heat.
Stir in maple syrup, pumpkin pie spice and salt.
Cook for 1 minute; stir until sauce is smooth.
Add butter mixture to pot and mash to desired consistency.
Transfer sweet potatoes to a serving dish.
Sprinkle top evenly with chopped pecans.
Do-Ahead Tip: If not serving right away, do not top with pecans; spoon potatoes into an ovenproof casserole.
Let cool completely; cover and refrigerate for up to 2 days.
To serve, bring to room temperature.
Reheat at 325 for 30 minutes.
Sprinkle toasted nuts over top immediately before serving.