Maple glazed sweet potato dish

Sadly, I haven’t had much time of late to devote to my blog. But as Vinny loves sweet potatoes for their healthy goodness, I thought I’d share this simple recipe that I’m serving tonight in honor of our Canadian Thanksgiving… which as it turns out is happening today. Wishing all my readers, friends and family the very best. So thankful to have had you all in my life. xxoo

Maple glazed sweet potatoes
Serves 6

• 4.5 cups sweet potatoes (about 3 large)
• 1/4 cup whipping cream
• 1/4 cup orange juice
• 2 tablespoons maple syrup
• sprinkling of sea salt

Topping

• 1/2 cup grated Parmesan
• 2 tablespoons coconut palm sugar (can substitute brown sugar)

1. Boil the potatoes in their skins in a large pot of water that just covers them, until you can pass a fork through them.
2. Allow them to cool, then remove the skins.
3. Mash them with a fork or potato masher. Pureeing is not recommended because you want to retain some texture. Baby food isn’t all that appetizing once you pass 2 years of age…
4. Add the cream, juice, maple syrup and salt and mix well.
5. Scoop into a shallow, oven-safe dish.
6. Combine the grated Parmesan and coconut palm sugar. Sprinkle evenly over the potatoes.
7. Bake at 350F for 15 minutes. Turn on the broiler element for the final 2 minutes or until the top is nicely browned.

Note: You can garnish with chives or parsley and season the mash with grated ginger if your family likes a little nip.

 

 

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