Saturday, December 10, 2016

Christmas Week: Whipped Sweet Potatoes With Pecans and Maple Syrup #giveaway #Christmasweek




By Victoria Abbott aka Mary Jane and Victoria Maffini aka Santa's Elves - with giveaways!




Are you all getting ready for the holidays?



Everyone is excited around here!  Peach is hiding, but excitedly.


 

We are continuing our veggie challenge even during (our fabulous and fun) Mystery Lovers Kitchen Christmas theme week here at Mystery Lovers Kitchen.  Santa is also doing a giveaway.  Make sure you read all the way. 

We may be skirting our good intentions just a bit with brown sugar and maple syrup in this sweet potato dish.  But hey, ‘tis the season.  




We did a survey elsewhere about favorite holiday veggie dishes and sweet potato dishes were very strong contenders for top spot.  We thought we’d dress them up a bit and have been experimenting all week with proportions and with and without eggs and cream. Without won. We also tried whole pecans (prettier) and chopped pecans (tastier).  We ended up liking the chopped pecans better, BUT the whole pecans looked prettier. That's what you're seeing!  But suit yourself if you're making it.
  
A word about proportions: the nice thing about cooking with veggies is you can increase and decrease ingredients to suit your preferences.  We might add a bit more brown sugar if using whole pecans, or we might not.  Time will tell.
The resulting dish was sweeter than we usually make our sweet potatoes, but we thought it was worth it, especially as our holiday dinners tend to be savory.  We liked that it can be made up to two days ahead too.  

GIVEAWAY!  




Note from Santa:  even though MJ and Victoria are continuing their veggie challenge (leave a comment to get your name in the draw for the pretty platter at the end of the post), I., Santa, am offering all good little cooks and cozy readers here a chance to get an audio of The Hammett Hex!  Just leave a comment and you’ll go in the Santa hat.  And your name will also go in the ‘platter draw’. Ho. Ho. Ho.   






 

Whipped Sweet Potatoes with Maple Syrup and Pecans

Ingredients:

4 sweet potatoes peeled and cubed
1/8 cup tablespoons maple syrup
2 tablespoons butter, melted  
Juice from half a lemon
½ teaspoons salt
1 pinch ground nutmeg
¼ tsp cinnamon
1 pinch pepper
¾ cup chopped pecans(or whole)
1/4 cup packed brown sugar
 3 tablespoons butter, melted (not a repeat – this is for the topping)






Directions: 
In large saucepan of boiling salted water, cover and cook sweet potatoes until tender, about 18 minutes. Drain and return to pot. Using electric beaters, immersion or your old traditional masher, beat or mash until very smooth.  

In bowl, beat together maple syrup, two tablespoons of melted butter, lemon juice, salt, nutmeg, cinnamon and pepper; beat into sweet potatoes. 




Transfer to a greased 9 x 9-inch ceramic baking dish. (If you are making ahead: Cover and refrigerate for up to two days; bake for 10 minutes longer if it has been in fridge.)



Stir pecans with brown sugar; sprinkle over potatoes. Drizzle with three tablespoons of butter. Bake in 375 °F oven for about 50 minutes or until hot and bubbly.  We did bake one of our versions at 400 °F because we had something else in there and it was just fine!  It’s the holidays and we need our food flexible.

This serves six people but it would be easy to double it if you find yourself with hot and cold running relatives for the hols. Have fun