Maple Cinnamon Sweet Potatoes |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Mainly we eat our sweet potatoes plain with butter or Nutmeg Butter but I was short on butter tonight and wanted something a little more emphatic to contrast with a delicate fish. So I came up with this simple sauce. Ingredients:
6 medium sweet potatoes, scrubbed |
1/4 cup butter |
1/4 cup pancake syrup (sugar-free ok) |
1/4 teaspoon vanilla |
1/2 teaspoon cinnamon (to taste) |
1/8 cup chopped pecans (optional) |
water |
Directions:
1. Put sweet potatoes into a pan that will fit into your microwave. Add 1/2 inch water and cover with plastic wrap.
2. Microwave on high for 5-7 minutes according to whether your microwave is higher power or lower power.
3. Rotate pan, repeat. Rotate pan again, repeat again.
4. CAREFULLY uncover the sweet potatoes and test for doneness. They will probably be not quite ready. Rearrange the potatoes to get the least-cooked portions to the outside.
5. Cook 3-5 minutes more. Test. Repeat if necessary until done. Drain off any remaining water. Set potatoes aside.
6. Put butter into microwavable bowl. Melt in microwave in short bursts so as not to spatter.
7. Add vanilla, syrup, and cinnamon. Whisk together with a fork.
8. Heat sauce in 30 second bursts until hot. Whisk together again.
9. Split potatoes and press them to pop the slit open. Drizzle on a tablespoon or two of sauce. Garnish with a sprinkling of pecans if desired.
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