Prep 15 mins
Cook 1 hr
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
- 1.23 ml salt
- 29.58 ml butter
- 59.16 ml maple syrup (or more to taste)
- 7.39 ml cinnamon (or to taste)
- 44.37-59.16 ml half-and-half or 44.37-59.16 ml milk
- Bake sweet potatoes until tender. Let cool slightly, peel.
- Mash with salt, butter, and maple syrup.
- Add cinnamon to taste then continue to mash with the milk or half-and-half to desired consistency.
I omitted the milk/half&half, and the result was still insanely delicious. Like dessert!
very good, next time i will cut back on the maple syrup
Did follow your "to taste" on the cinnamon and used less - and all was very good together!