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Nutrition Facts
Serving Size 1 (218g) Recipe makes 8 servings
Calories 349
Calories from Fat 123		(35%)
Amount Per Serving		%DV
	Total Fat 13.7g	21%
	Saturated Fat 5.9g	29%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 22mg		7%
Sodium 242mg		10%
Potassium 666mg		19%
Total Carbohydrate 55.5g		18%
	Dietary Fiber 5.8g	23%
	Sugars 25.4g
Protein 3.4g		6%
detailed view... how is this calculated?

Maple-Apple Sweet Potatoes

Recipe #397679 | 27 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: internetnut
Nov 3, 2009

These potatoes contain no apple at all and are not listed. I found this in Family Circle magazine. I have not tried this recipe, but I'm posting it for safe keeping.

SERVES 8 (change servings and units)

Ingredients

3 lbs sweet potatoes, peeled and cut into 1-inch chunks
6 tablespoons unsalted butter
3/4 cup maple syrup
1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup toasted pecans, coarsely chopped

Directions

1
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.
2
Add butter mixture to pot and mash to desired consistency. Transfer sweet potatoes to a serving dish. Sprinkle top evenly with chopped pecans.
3
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.