Not only is this a delicious and easy side dish for the upcoming holidays; but easy enough for a healthy week night side, too.
This delicious side would pair well with chicken, pork and even beef. I just can’t resist these delicious, and quite nutritious, tubers.
Cook your sweet potatoes. You can microwave, bake or boil. I like to bake mine. I think that the consistency of the potato turns out a little smoother. If microwaving or baking be sure to pierce the potatoes with a knife several times.
Once the potatoes are done cooking, remove the skin and place in a medium-sized bowl. Mash with a potato masher until you reach your desired consistency.
Add the 1% milk and butter. Give it a good stir.
Now add in the maple syrup.
Please, no pancake syrup. It will taste like sweet potato pancakes, and we do not want that result.
You can find a nice quality pure maple syrup right in your local market.
The maple syrup intensifies the sweetness of the potatoes and adds caramel notes. Oh my, these really were tasty. (don’t forget to sprinkle the top with your pecans)
AND I didn’t even feel guilty!
Maple Pecan Sweet Potatoes
Cooking Light/November 2010
2 (8-ounce) sweet potatoes, cooked and peeled
1/4 cup 1% low-fat milk
2 tablespoon salted butter
1 tablespoon pure maple syrup
1/4 teaspoon salt (or to taste)
2 tablespoons chopped pecans
Boil, microwave or bake your sweet potatoes. I baked my sweet potatoes (washed, pierced with a knife and wrapped in foil) in a 325 degree oven for about 1 hour and 15 minutes. Peel potatoes; discard skins. Place potatoes in a medium bowl.
Mash the potatoes with a potato masher to desired consistency. Add 1/4 cup of the milk, butter and pure maple syrup. Season with salt. Stir until well combined. Top each serving with chopped pecans. Serves 4.
Calories 159; Fat 8.2 g.