Baked Sweet Potatoes

A wonderful alternative to the marshmallow topped version of baked sweet potatoes or yams that is so popular for Thanksgiving dinner.  We grow sweet potatoes in our garden and enjoy this dish all year.  Be sure to bake an extra sweet potato to make sweet potato biscuits later in the week.

Ingredients:

2 - 3 medium sweet potatoes or yams

2 - 3 Tbl sweet cream butter (softened or melted)

2 Tbl pure maple syrup

1/4 cup orange or pineapple juice (optional)

Pecan Topping (optional):

1/2 cup chopped pecans

2 Tbl pure maple syrup

1/2 tsp cinnamon

pinch of sea salt

Preheat oven to 400°F.  Wash and poke sweet potatoes.  Bake for about 1 hr 15 min, or until soft.  Allow to cool enough to be handled, then cut in half and scoop out the sweet potato flesh and place in a large bowl (save a cup for sweet potato biscuits).  Smash with a fork and mix in 2 - 3 Tbl melted or softened butter (the butter will melt if the sweet potatoes are still warm).  Stir in 2 Tbl maple syrup.  Transfer into a glass baking pan.

At this point, I often sprinkle plain chopped pecans onto part of the top as shown in the photo above (Jon prefers no nuts so I don't cover the whole surface).  Place, uncovered, into warm oven (about 350°F), and reheat (about 20 minutes).

For guests or special occasions, I prepare the optional pecan topping.  To prepare topping, place chopped pecans in a small bowl.  Drizzle on 2 Tbl maple syrup and sprinkle with cinnamon and sea salt.  Stir to coat evenly.  Carefully place on topping of sweet potatoes, and bake at 350°F an additional 20 - 30 minutes uncovered.



 

An easy way to chop up nuts (everything but almonds which are too hard and destroy the chopper) is to get one of these inexpensive nut choppers.  They work great but be sure not to hold it in your hands when turning handle because the torque will crack the plastic case.  Place on counter and hold hand on top when grinding as shown in the photo.