When the holidays are near I start looking for new recipes for old favorites! I recently came across a different way to prepare sweet potatoes in my new issue of Midwest Living magazine. I decided to try it yesterday when I had my granddaughter Samantha and her family over for dinner. It was a “have another helping” success. Two year old Lydia enjoyed it as well, but then Lydia likes just about everything. I am giving you the recipe as it was printed but mine was cooked in about 30 minutes and I kept the temperature pretty low. As I have mentioned before I have a knack for scorching food! It’s going to be on my holiday menu!
Mashed Sweet Potatoes with Orange and Mascarpone
1/4 cup butter ( half a stick)
3 # sweet potatoes ( 5-6 medium) peeled and cut into 1-inch cubes
1/3 cup orange juice
3 Tablespoons pure Maple syrup
4 oz. mascarpone cheese
2 tsp. orange zest
1 tsp. ground cardamom
Melt butter over medium heat. Stir in sweet potatoes. orange juice and maple syrup. Bring to a boil, reduce heat to low, cover and cook until fork tender, about 45 minutes ( it didn’t take mine that long). Remove from heat ( DO NOT drain). Mash with a potato masher, stir in mascarpone cheese, grated orange zest and cardamom. Serve warm. Stay warm and have a good week!
Mashed Sweet Potatoes with Orange and Mascarpone
1/4 cup butter ( half a stick)
3 # sweet potatoes ( 5-6 medium) peeled and cut into 1-inch cubes
1/3 cup orange juice
3 Tablespoons pure Maple syrup
4 oz. mascarpone cheese
2 tsp. orange zest
1 tsp. ground cardamom
Melt butter over medium heat. Stir in sweet potatoes. orange juice and maple syrup. Bring to a boil, reduce heat to low, cover and cook until fork tender, about 45 minutes ( it didn’t take mine that long). Remove from heat ( DO NOT drain). Mash with a potato masher, stir in mascarpone cheese, grated orange zest and cardamom. Serve warm. Stay warm and have a good week!
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