Title: Mashed Maple Sweet Potatoes
Categories: Vegetable Side Heirloom Newengland
Yield: 6 Servings

3	md	Sweet potatoes, peeled and quartered
1/4	c	Maple syrup
2	ts	Margarine or butter
1/4	ts	Salt
1/4	c	Or 1/3 c half-and-half, light cream, or milk

In a medium saucepan cook potatoes, covered, in a small amount of boiling water for 30 to 35 minutes or until very tender; drain. Mash with a potato masher or beat with an electric mixer on low speed.

Add maple syrup, margarine or butter, and salt. Gradually beat in enough half-and-half, light cream, or milk to make potato mixture light and fluffy. Pipe or spoon potato mixture onto serving plates. Makes 6 servings.

NOTE: In many areas of New England, maple syrup was often the only sweetener available to the colonists. Two common uses were to dress up sweet potatoes and to add flavor to beans. Today, Vermont leads the country in maple syrup production.

1 Heritage of America Cookbook. Better Homes and Gardens Books. Des Moines, Iowa

MM Format by John Hartman Indianapolis, IN

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