Recipe: Maple-Orange Mashed Sweet Potatoes with Toasted Pecans with Variations

MAPLE-ORANGE MASHED SWEET POTATOES WITH TOASTED PECANS

4 pounds sweet potatoes
1/4 cup chopped pecans
1/4 cup orange juice concentrate
1/4 cup maple syrup
Salt and ground black pepper, to taste

Heat the oven to 400 degrees F.

Scrub and dry the sweet potatoes. Pierce each potato several times with the tip of a knife.

Bake the potatoes for 40 to 60 minutes, or until tender, turning the potatoes once.

Meanwhile, in a small, dry skillet over medium-low heat, toast the chopped pecans, stirring often, until lightly browned and fragrant, 3 to 5 minutes. Transfer to a plate and set aside.

Let the sweet potatoes cool enough to handle. Split each and scoop the flesh into a large mixing bowl. Discard the skins.

In a small saucepan over medium, heat the orange juice concentrate and maple syrup until hot.

Mash the sweet potatoes using a potato masher. Stir in the orange juice concentrate and maple syrup, then season with salt and pepper. Transfer to a serving bowl and sprinkle with the reserved toasted pecans.

VARIATIONS:

- To go Northwestern, use brown sugar instead of maple syrup and substitute toasted hazelnuts for the pecans.

- For a Southwestern take, use honey as the sweetener, add 3/4 teaspoon of ground cumin, 3/4 teaspoon of ground cinnamon, 1/2 teaspoon of ground ancho chili and top with toasted pepitas (pumpkin seeds).

- For a Chinese variation use brown sugar instead of maple syrup, adding a teaspoon of five-spice powder and topping the dish with toasted walnuts or pine nuts.

Makes 8 servings
Adapted from source: Jim Romanoff, The Associated Press, November 26, 2008