I found this on the internet—it sounds so good! Perhaps one of my talented daughters will bring it to our Thanksgiving dinner….
A splash of cream and maple syrup add sweet richness, while black pepper adds kick. This serves 4-6 people, so if you have a crowd, you’ll have to double it (or more if it’s like our family!). It only takes an hour to cook. Or you can prepare it up to two days ahead of time—cover and refrigerate until ready to use. Reheat in a 350°F oven or in the microwave.
3 pounds sweet potatoes
1/2 stick (1/4 cup) unsalted butter, melted 1/4 cup heavy cream, warmed 1/4 cup pure maple syrup, warmedPinch of ground cloves Salt and pepper, to taste Additional black pepper and maple syrup (optional, for garnish)
1. Preheat oven to 400°F. Pierce each potato with a fork, and bake until very tender, about 1 hour.
2. Remove and cool slightly. Halve potatoes lengthwise, and scoop out flesh into a large bowl. Mash with a potato masher or, for a smoother purée, force through a potato ricer. Stir in melted butter, warmed cream and syrup. Taste, and season with salt and pepper.
3. Transfer to a serving dish. Sprinkle a few grinds of black pepper and a generous drizzle of pure maple syrup. Serve.
Spinach is a nutritional powerhouse! It is low in calories but dense in nutrients including calcium, folate, iron, magnesium, vitamin C and vitamin A. Keep fresh spinach cool and minimize storage time.
Consider reduced-sodium canned and frozen spinach as other options if you can't eat it soon after buying it.
All images and original content on this blog are the sole property of Granny Green and may not be used or copied without Granny’s OK. However, the website is meant to be a place to share ideas...please use any menu or recipe you wish...and I’d love to see some of your own!