4 pounds sweet potatoes
1/4 cup chopped pecans
1/4 cup orange juice concentrate
1/4 cup maple syrup
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Salt and ground black pepper, to taste
Makes 8 servings.
Heat the oven to 400 degrees.
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.