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Whipped Maple Sweet Potatoes

Sweeeet Potatoes!

Sweet potatoes contain carotenoids, plant pigments that color them orange and yellow. Carotenoids are antioxidants that protect cells from damage.

1 review

4 ratings

Maple syrup is the secret flavor in these velvety mashed sweets. Make them the day before, reheat and serve from a slow cooker. From eatbetteramerica.

Prep Time:15 min

Start to Finish:1 hr 30 min

makes:6 servings

3	lb red garnet sweet potatoes
2	tablespoons maple-flavored syrup
2	tablespoons butter or margarine, softened
1/2	teaspoon salt
	Ground cinnamon
	Additional maple-flavored syrup, if desired

1.	Heat oven to 350°F. Pierce sweet potatoes with fork. Place potatoes in 9-inch square pan. Cover with foil; bake about 1 hour 15 minutes or until potatoes can be easily pierced with a knife.
2.	Slip off potato skins. In large bowl, beat potatoes with electric mixer on medium speed until no lumps remain. Add 2 tablespoons syrup, the butter, salt and desired amount of cinnamon. Continue beating until potatoes are light and fluffy. Drizzle with additional syrup.

Nutritional Information

1 Serving: Calories 180 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 280mg; Total Carbohydrate 34g (Dietary Fiber 5g, Sugars 14g); Protein 3g Percent Daily Value*: Vitamin A 530%; Vitamin C 25%; Calcium 6%; Iron 6% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

1 Review

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Undercooked them!

The pototoes took longer to cook than I thought so they didn't mash very well. Very lumpy. I could tell though that the flavor would have been very good and plan to try them again. But make sure the potatoes are well done.
Posted at 9:36 AM on November 17 2008 by WLG