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Sweet Potatoes With Toasted Pecans

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Ingredients
  Sweet potatoes 6 Pound, peeled & cut into 1 inch chunks
  Unsalted butter 12 Tablespoon
  Pure maple syrup 1 1⁄2 Cup (24 tbs)
  Pumpkin pie spice 1 Teaspoon
  Salt 1 Teaspoon
  Toasted pecans 1 Cup (16 tbs), coarsely chopped
  Dried cranberries 1⁄4 Cup (4 tbs)
Directions

1. Bring 12" dutch oven of lightly salted water to boiling. Add sweet potatoes and boil 10-12 minutes, until tender. Drain water and return to dutch oven.
2. Using a medium sized skillet, melt butter over medium heat. Stir in maple syrup, salt and pumpkin pie spice. Stir for 1 minute until sauce is smooth.
3. Add butter mixture to potatoes and mash to desired consistency. Sprinkle top evenly with chopped pecan and cranberry mixture.
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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Taste: 
Sweet
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Pecan, Vegetable
Interest: 
Healthy
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