Maple Glazed Sweet Potatoes
"I just use regular potatoes and it still tastes great. You could substitute honey for the maple syrup. I prefer the maple syrup, but it still tastes good," says ICer Heather (Queensweater) who sent in this terrific, classic recipe.
Maple Glazed Sweet Potatoes
2 1/2 sweet potatoes
3 tablespoons butter
1/4 cup maple syrup
2 tablespoons brown sugar
2 tablespoons flaked coconut (optional)
Place sweet potatoes in a large saucepan with water to cover them. Bring the water to a boil, reduce heat, cover and let simmer 25 to 30 minutes until tender.
Preheat oven to 350 degrees F (175 degrees C). Use non-aerosol non stick spray to grease a 8x8 inch baking pan.
3. When the sweet potatoes are cool, peel and cut them into large chunks. Arrange them in the prepared dish.
In a small saucepan, melt butter, syrup, sugar and coconut together over a low heat. Cook for 3 to 5 minutes, stirring constantly. Sprinkle mixture over sweet potatoes. Top mixture with pecans.
Bake 5 to 7 minutes, until top is lightly browned.
Serves 4 as a side dish