Recipes For 2003

Maple Sweet Potatos With Buttered Pecans

6 pounds sweet potatoes, peeled and cut into chunks
6 cups apple cider
4 cups water
1 stick unsalted butter
2/3 cup pure maple syrup

For the buttered pecans:
1 pound pecans
1/2 unsalted butter
1 tablespoon salt
2 tablespoons brown sugar

In a large pot combine sweet potatoes, apple cider and water. Bring to a boil then turn down to a simmer and cook 35 minutes or until the potatoes are tender.

Drain and shake dry.

In the same pot bring the butter and maple syrup to a boil. Add the potatoes and toss. Working in batches, puree the sweet potatoes in a food processor, do not over process. Or, mashed by hand until creamy. Season with salt Set aside.

In a skillet, cook the pecans in butter over low heat and sprinkle with salt. sauté until well-coated, stirring occasionally, for about 5 minutes. transfer the pecans to paper towels to drain.

Turn the sweet potatoes mixture into a beautiful low and wide casserole dish. Spread out evenly.

Arrange the pecans in a pretty pattern on top of the potatoes mixture and sprinkle with brown sugar.

Bake at 300 degrees until heated through about 20 minutes.