This is a fantastic way to use leftover sweet potatoes. Don’t have any extras? Bake some sweet potatoes in a 450° oven for 30–35 minutes, until fork tender. Quick tip: Just one sweet potato will cover your weekly allowance for vitamin A, your secret weapon for healthy skin.
Total Cooking Time: 20 Minutes
Prep: 5 minutes
Cook: 15 minutes
Makes 4 servings
Ingredients:
¼ cup chopped pecans
6 tablespoons maple syrup
¼ teaspoon orange zest
1 cinnamon stick
¼ teaspoon ground cloves
2 large sweet potatoes, baked
Instructions:
1. Preheat oven to 300°.
2.
Place the pecans in a single layer on a baking sheet. Bake about 10
minutes or until pecans are fragrant and begin to darken. Remove from
oven, and set aside.
3. In a small saucepan, combine maple
syrup, orange zest, cinnamon stick, and ground cloves. Bring to a
gentle simmer. Remove from heat, and let stand about 5 minutes.
4.
Gently scoop out insides of the baked sweet potatoes, and place in a
heatproof bowl. Using a potato masher or large fork, mash until there
are no lumps left. Heat in microwave on HIGH for 3 minutes.
5.
Remove the cinnamon stick from the warmed syrup, and discard. Pour the
syrup over the mashed sweet potatoes, and top with the toasted pecans.
Serve immediately. (Serving size: ½ cup)
Calories 211 (23% from fat); Fat 6g (sat 1g, mono 3g, poly 2g); Cholesterol 0mg; Protein 3g; Carbohydrate 40g; Sugars 26g; Fiber 4g; Iron 1mg; Sodium 35mg; Calcium 61mg