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

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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.