<body><script type="text/javascript"> function setAttributeOnload(object, attribute, val) { if(window.addEventListener) { window.addEventListener('load', function(){ object[attribute] = val; }, false); } else { window.attachEvent('onload', function(){ object[attribute] = val; }); } } </script> <div id="navbar-iframe-container"></div> <script type="text/javascript" src="https://apis.google.com/js/platform.js"></script> <script type="text/javascript"> gapi.load("gapi.iframes:gapi.iframes.style.bubble", function() { if (gapi.iframes && gapi.iframes.getContext) { gapi.iframes.getContext().openChild({ url: 'https://www.blogger.com/navbar.g?targetBlogID\x3d5430640552188913470\x26blogName\x3dCaptivate+Cooking\x26publishMode\x3dPUBLISH_MODE_BLOGSPOT\x26navbarType\x3dBLUE\x26layoutType\x3dCLASSIC\x26searchRoot\x3dhttps://captivatecooking.blogspot.com/search\x26blogLocale\x3den\x26v\x3d2\x26homepageUrl\x3dhttp://captivatecooking.blogspot.com/\x26vt\x3d8274869975095513301', where: document.getElementById("navbar-iframe-container"), id: "navbar-iframe", messageHandlersFilter: gapi.iframes.CROSS_ORIGIN_IFRAMES_FILTER, messageHandlers: { 'blogger-ping': function() {} } }); } }); </script>

Maple-orange mashed sweet potatoes with toasted pecans

Maple-orange mashed sweet potatoes with toasted pecans
By The Associated Press

Ingredients:
  • 4 pounds sweet potatoes
  • 1/4 cup chopped pecans
  • 1/4 cup orange juice concentrate
  • 1/4 cup maple syrup
  • Salt and ground black pepper, to taste
  • Makes 8 servings.

Heat the oven to 400 degrees.

Scrub and dry the sweet potatoes. Pierce each potato several times with the tip of a knife. Bake the potatoes for 40 to 60 minutes, or until tender, turning the potatoes once.

Meanwhile, in a small, dry skillet over medium-low heat, toast the chopped pecans, stirring often, until lightly browned and fragrant, 3 to 5 minutes. Transfer to a plate and set aside.

Let the sweet potatoes cool enough to handle. Split each and scoop the flesh into a large mixing bowl. Discard the skins.

In a small saucepan over medium, heat the orange juice concentrate and maple syrup until hot.

Mash the sweet potatoes using a potato masher. Stir in the orange juice concentrate and maple syrup, then season with salt and pepper. Transfer to a serving bowl and sprinkle with the reserved toasted pecans.









Labels:

“Maple-orange mashed sweet potatoes with toasted pecans”