Maple Sweet and White Potatoes
- Heat the oil in a heavy skillet until hot but not smoking. Add the sweet and white potato slices and stir-fry, turning potatoes frequently, for 6 to 8 minutes or until white potato slices begin to turn translucent. Remove potato slices from skillet, and lower heat to medium.
- 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.
Note: To toast the pecans, spread them on a baking sheet and toast them in a preheated 350°F. oven for about 5 minutes until golden brown and fragrant. Shake the pan a few times for even toasting. When pecans reach the desired color, slide them off the baking sheet onto a paper towel to stop the cooking.
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.
Prep time: 10 Min; Cooking time: 40 Min; Total time: 50 Min
Recipe editor Patricia Mitchell