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    Click here for a "text only" printer friendly version.
    Whipped Maple Sweet Potatoes Whipped Maple Sweet Potatoes

    Maple syrup sweetens these velvety mashed sweet potatoes. Pass a pitcher of warm syrup to drizzle over the top.

    Prep: 15 min - Bake: 1 hr 15 min

    3 pounds red garnet sweet potatoes or yams
    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 350F. Pierce sweet potatoes with fork. Place potatoes in square pan, 9x9x2 inches. Cover and bake about 1 hour 15 minutes or until potatoes can be easily pierced with a knife.

    2. Slip off skins. Beat potatoes with electric mixer on medium speed until no lumps remain. Add 2 tablespoons syrup, the butter, salt and desired amount of nutmeg. Continue beating until potatoes are light and fluffy. Drizzle with additional syrup.

    Makes 6 servings

    Do-Ahead: Cover and refrigerate whipped sweet potatoes up to 24 hours. Reheat in microwave oven or in slow cooker on low heat setting until warm.

    Special Touch: Sprinkle chopped toasted pecans over sweet potatoes.

    Nutritional Info Per 1 Serving:
    Calories 180 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 0mg; Sodium 260mg; Potassium 650mg; Carbohydrate 38g (Dietary Fiber 4g); Protein 2g

    Diet Exchanges: 1 Starch; 1 1/2 Fruit; 1/2 Fat

    This recipe displayed with permission from General Mills, Inc.

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