Mashed Maple Sweet Potatoes



3lb red garnet or dark-orange sweet potatoes
2tablespoons maple-flavored syrup
1/4cup butter or margarine, softened
1/2teaspoon salt
1/8teaspoon ground nutmeg
2tablespoons finely chopped pecans, toasted, if desired

-Heat oven to 350°F. Pierce potatoes with fork or you can cut both ends off.failure to do this will cause potato to explode Place potatoes in 9-inch square pan. Cover; bake about 1 hour 25 minutes or until potatoes are tender when pierced with a fork.
-Let potatoes stand about 10 minutes or until cool enough to handle; slip off skins and discard.
-In 2-quart saucepan, heat maple syrup and butter to boiling. Reduce heat to low.
-Add potatoes to saucepan; mash potatoes with syrup mixture, using electric mixer on medium speed, until light and fluffy. Stir in salt and nutmeg. Sprinkle with pecans.
-To toast pecans, bake uncovered in ungreased shallow pan in 350°F oven 6 to 10 minutes, stirring occasionally, until light brown. Or cook in ungreased heavy skillet over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.

*To make ahead of time, cover and refrigerate mashed sweet potatoes up to 24 hours, then reheat in the microwave oven or a slow cooker on Low heat setting until warm.

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