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“These potatoes contain no apple at all and are not listed. I found this in Family Circle magazine. I have not tried this recipe, but I'm posting it for safe keeping.”
READY IN:
27mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a large pot of lightly salted water to boiling. Add sweet potatoes and boil 12 minutes, until tender. Drain and return to pot. Meanwhile, in a small skillet, melt butter over medium heat. Stir in maple syrup, pumpkin pie spice and salt. Cook for 1 minute; stir until sauce is smooth.
  2. Add butter mixture to pot and mash to desired consistency. Transfer sweet potatoes to a serving dish. Sprinkle top evenly with chopped pecans.
  3. Do-Ahead Tip: If not serving right away, do not top with pecans; spoon potatoes into an ovenproof casserole. Let cool completely; cover and refrigerate for up to 2 days. To serve, bring to room temperature. Reheat at 325 for 30 minutes. Sprinkle toasted nuts over top immediately before serving.

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