The maple syrup and cinnamon make these sweet potatoes special. It works well to make them ahead of time.
- 3 pounds sweet potatoes, 4 large or 5 medium
- 1/2 cup fat-free milk
- 2 tablespoons maple syrup or honey
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- dash ginger
- 1/2 teaspoon vanilla
- salt and pepper to taste
- 1/3 cup chopped pecans, optional
- 2 tablespoon brown sugar, optional
Peel sweet potatoes and cut into large chunks. Place in a large cooking pot and cover with water. Bring to a boil and continue to boil gently until potatoes are very tender. Drain and discard water.
Add milk, honey, cinnamon, nutmeg, ginger, and vanilla. Beat with electric mixer. If the sweet potatoes remain stringy, use a hand held food processor and beat until very smooth. Add additional milk if needed. Add salt and pepper to taste. Add extra maple syrup or honeyif desired. Spoon into oven-proof baking dish.
Cover and refrigerate until ready to serve.
When ready to serve, uncover and sprinkle with pecans and brown sugar. Place in the microwave or in a 350 degree oven until heated through.
Nutritional information per serving:
Fat, gm.: 0
Protein, gm.: 2
Carbs, gm.: 28
Cholesterol, mg.: 0
Fiber, gm.: 3.0