- 2-1/2 lbs. sweet potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
- 1/4 cup coarsely chopped walnuts or pecans
- 2 tsp. maple syrup
- 2 tsp. grated fresh orange zest
- 1/4 tsp. ground cinnamon
- 1/4 tsp. salt
- 1 Tbsp. butter or margarine
- 2 Tbsp. fresh orange juice or frozen orange juice concentrate
- Place the sweet potatoes in a saucepot with enough cold water to cover. Bring to a boil, reduce the heat and cook until tender, 10 to 13 minutes.
- Add the chopped nuts to a skillet over medium-high heat. Toss until the nuts are slightly toasted and fragrant, about 3 minutes. Remove the skillet from the heat. Drizzle 1 tsp. maple syrup over the nuts and toss to evenly coat. Remove the nuts from the skillet and set aside.
- Drain the sweet potatoes and place them back in the saucepot on the hot burner with no heat. Let the sweet potatoes sit for 1 minute to let the excess water evaporate. Add the orange zest, cinnamon, salt, butter or margarine, orange juice, and remaining 1 tsp. maple syrup. Using a potato masher or fork, mash the potatoes until smooth or until the desired consistency.
- Remove to a warm serving bowl and garnish with the reserved nuts.
Makes 6 servings. (December/January 2012 issue of HealthMonitor)
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