Recipe by Annacia
The addition of maple syrup makes these pleasently different. This dish was always popular when I catered holiday dinners. I put a small amount of syrup here but you may certainly add more if you like. I have also cut it down as I doubt that very many folks will be having 100 at their table *wink*. Prep time is actually the mixing time after the potatoes have been baked. Also this can be made the day before and gently reheated (covered) before serving. **EDIT** After several reviewers commenting that the maple flavor is faint I have upped the maple syrup content on Jan 18 "07, please feel free to add more after tasting it if you would like to.
- 3 -4 medium sweet potatoes, about 2 pounds
- 1⁄4 teaspoon salt
- 2 tablespoons butter
- 4 tablespoons maple syrup (or more to taste)
- 1 1⁄2 teaspoons cinnamon (or to taste)
- 3 -4 tablespoons half-and-half or 3 -4 tablespoons milk