Stovetop Sweet Potatoes with Maple and Crème Fraîche

recipe
These sweet potatoes are beaten with a mixer and heated on the stove, keeping your oven free for other holiday baking. Crème fraîche is a surprise ingredient blended in along with maple syrup for an indulgent twist to traditional sweet potato casserole. And instead of marshmallow topping, try these cinnamon-glazed pecans. You won't be able to stop nibbling on them.

Yield:

8 to 10 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 15 Minutes

Ingredients

2 cinnamon sticks, broken
1/4 cup sugar
3 tablespoons butter
1 cup pecan halves
1/4 teaspoon salt
3 (15-oz.) cans candied yams or sweet potatoes in syrup, drained
1/4 cup butter, softened
2 tablespoons finely chopped crystallized ginger
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 cup crème fraîche*
1/4 cup pure maple syrup
1 teaspoon maple extract or vanilla extract
1 teaspoon balsamic vinegar

Preparation

Grind cinnamon sticks to a fine powder in a coffee grinder; set aside.

Cook sugar and 3 tablespoon butter in a small saucepan over medium-high heat 3 minutes or until melted and golden. Add pecans, and cook 2 minutes until pecans are toasted and glazed, stirring frequently.

Stir in cinnamon and 1/4 teaspoon salt. Spread pecans on wax paper, and set aside to cool.

Combine sweet potatoes, 1/4 cup butter, ginger, 1 teaspoon salt, and nutmeg in a large bowl. Beat at low speed with a hand mixer 1 minute; beat at high speed 2 minutes.

Gently fold crème fraîche, maple syrup, extract, and balsamic vinegar into sweet potatoes. Transfer to a saucepan. Bring to a simmer over medium-low heat. Simmer, covered, 10 minutes, stirring occasionally. Spoon potatoes into a serving dish, and sprinkle with glazed pecans.

*Find crème fraîche with other specialty cheeses in the deli section of many upscale markets.

Christmas with Southern Living 2007,

Oxmoor House

June 2007
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