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Mashed Maple Sweet Potatoes
This recipe is kosher for Passover.
Mashed Maple Sweet Potatoes Eileen Goltz | Dairy

makes 6-8 servings

5 to 6 large sweet potatoes
1/2 cup softened butter or margarine
1 cup cream or half and half
2 tablespoons vanilla extract
2/3 cup packed light brown sugar
1 teaspoon salt
1/2 cup maple syrup
1 1/4 cup chopped pecans
2 eggs, beaten
2 tablespoons maple syrup
1/4 cup chopped pecans


Preheat oven to 375. Line a baking sheet with aluminum foil. Place sweet potatoes onto the prepared baking sheet, and bake in preheated oven until soft, 45 minutes to 1 hour. Remove from the oven and allow to cool slightly before peeling and placing into a large bowl. Preheat oven to 350. Butter a 2 quart casserole dish. Mash the warm potatoes along with butter, cream, vanilla extract, brown sugar, salt, 1/2 cup maple syrup, 1 cup chopped pecans, and eggs. Spread mashed sweet potato into the prepared baking dish, and sprinkle with the remaining 2 tablespoons of maple syrup, and 1/4 cup of pecans. Bake until thoroughly hot, 30 to 35 minutes. Serves 6 to 8