New England Sweet Potatoes |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
The sweet potato lovers in my family think this side dish is tops! Ingredients:
4 large sweet potatoes (about 3-1/2 pounds) |
1/4 cup maple syrup |
2 teaspoons minced fresh gingerroot |
1/2 teaspoon salt |
1/4 teaspoon cayenne pepper |
1/4 cup dried cranberries |
1/3 cup chopped pecans, toasted |
Directions:
1. Place sweet potatoes on a foil-lined baking sheet. Bake at 375° for 1 hour or until tender. Cool.
2. Cut potatoes in half. Scoop out the pulp into a bowl; discard potato skins. Mash potatoes. Add the syrup, ginger, salt and cayenne; mix well. Fold in cranberries. Set aside 1-2 tablespoons pecans for topping. Stir remaining pecans into potato mixture.
3. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with reserved pecans. Bake, uncovered, at 375° for 15-20 minutes or until heated through. Yield: 8 servings.
|
|