Maple Sweet & White Potatoes
I love side dishes that combine vegetables. (See Buttery Carrots & Rutabagas and Fried Okra & Potatoes, for instance.) The right combination, however, is crucial to the success of the dish. Sweet and white potatoes are a natural for the holiday or winter table.
Add the butter, brown sugar, maple syrup and cream to the skillet, stirring to combine. Let mixture come to a boil, and boil for 2 to 3 minutes. Reduce heat to low.
Carefully return the potatoes to the skillet, turning to coat with cream mixture, Cover and simmer for 25 to 30 minutes. Potatoes will be tender and will have absorbed most of the cream mixture.
Place in serving bowl and sprinkle with toasted pecans. Makes 6 to 8 servings.
Recipe editor Patricia Mitchell
To toast pecans in the skillet, cook over medium heat, tossing until fragrant and lightly browned, about 3 minutes.
To toast pecans in the microwave, spread them evenly in a flat microwavable dish. Cook on high power for 3 to 4 minutes for 1/2 cup of nuts or 4 to 5 minutes for 1 cup. Stir three times during cooking. Microwaved nuts will continue to darken after being removed from the oven.
Sweet Potato Recipes
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