| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
New England |
Vegetables, Side dish, Heirloom, New england |
6 |
Servings |
INGREDIENTS
| 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 |
|
1 |
Heritage of America |
|
|
Cookbook. Better Homes |
|
|
and Gardens Books. |
|
|
Des Moines, Iowa |
INSTRUCTIONS
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.
MM Format by John Hartman Indianapolis, IN
Posted to MM-Recipes Digest V3 #309
Date: Mon, 11 Nov 1996 08:59:31 -0500
From: hartman@indy.net (John Hartman)
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