This recipe (and photo), courtesy of Foodland Ontario, foodlandontario.ca, will prompt you to get cooking.
An impressive side dish of roasted, honeyed nuts and crackers to complement sweet potatoes.
Preparation Time: 10 minutes
Microwave Time: 20-24 minutes
Baking Time: 35 minutes
Makes 4 to 6 servings
2 large Ontario sweet potatoes
2 tsp (10 mL) olive oil
2 tbsp (25 mL) butter
1/4 tsp (1 mL) each salt and pepper
1 tsp (5 mL) vanilla
1 large Ontario egg, beaten
1 tbsp (15 mL) each Ontario milk, Ontario honey
Topping:
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) each ground nutmeg and allspice
1/2 cup (125 mL) pecans or pistachios, chopped
1/3 cup (75 mL) fish-shaped cheese crackers, slightly crushed
2 tbsp (25 mL) Ontario honey
Scrub sweet potatoes; trim off ends. Using fork, pierce in several places. Place one sweet potato on microwave-safe plate; drizzle with oil and rub to evenly coat. Microwave on High 10-12 minutes, turning over halfway through, until tender. Let cool. Repeat with second sweet potato. Remove skin with clean kitchen towel and place sweet potatoes in large bowl.
Using potato masher, mash potatoes until smooth. Mix in butter, salt, pepper, vanilla, egg, milk and honey. Spread in 6-cup (1.5 L) casserole dish.
Topping: In medium bowl, combine cinnamon, nutmeg and allspice; stir in pecans and crackers. Sprinkle over sweet potatoes to cover; drizzle with honey.
Cover dish with foil. Bake in 375°F (190°C) oven for 30 minutes until hot in the centre. Remove foil and bake for 5 minutes to lightly toast the topping.
Nutritional Information:
1 serving (when recipes serves 6)
PROTEIN: 4 grams
FAT: 14 grams
CARBOHYDRATE: 25 grams
CALORIES: 238
FIBRE: 3 grams
SODIUM: 360 mg
