~Sent in by: Treva, NC
For Thanksgiving, sweet potatoes are a given. But don’t forget about them the rest of the time: They can be a year-round treat! Toasted, chopped nuts add a crunchy, savory contrast.
2 1/2 pounds sweet potatoes or yams, peeled and quartered
1/2 cup heavy cream
3/4 teaspoon salt
1/3 cup maple syrup
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
2/3 cup chopped, lightly toasted pecans or walnuts
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves 4 to 6
1. Place the sweet potatoes in a large saucepan with salted water to cover. Bring to a boil. Reduce the heat and simmer for 20–25 minutes, until tender. Drain, then return the potatoes to the pot. Stir over low heat for 1 minute to dry the potatoes slightly.
2. Mash until smooth. Add the cream and salt and beat until fluffy. Beat in the maple syrup, cinnamon, cloves, ginger and nutmeg.
3. Just before serving, sprinkle the sweet potatoes with pecans.
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