Laura Fopiano
B&L Exotix
One more time, the secret is in the sauce (what can I say, I'm a sauce girl)
You will need a large baking dish and an electric mixer
5-- 8 good sized yams or sweet potatoes. Peel them, slice them into half inch pieces, put them in a large boiling pot of water and cook till soft. Drain and mash the yams and set aside.
Sauce
1 pound light or brown sugar
1/4 C maple syrup (the real stuff is much better, but standard will work in a pinch)
1/4 cup pineapple juice
1 cup chopped pecans
1 cup chopped wall nuts
1 1/2 sticks of real butter or 6 ounces, yes that much
1/2 teaspoon all spice give or take
1/2 teaspoon cinnamon give or take
1/8th teaspoon or more of sea salt (saly actually helps bind the flavors and gives them a little lift)
in a medium size pan, melt 1 1/8 sticks of the butter over low to medium heat.(hold the other 1/8 of the stick for later) Add pineapple juice continue to stir until mixed welol Add in all of the other stuff except the nuts. Just like the stick chicky recipe, it needs to be stirred constalty until the sauce become very condensed, bubbly and thick. Use caution when making this or the sticky chicky as it can bubble up quickly and over flow making a nasty stick mess.
Preheat your oven to 300 degrees ( this should be done while you are making the sauce)
Now grease your pan for the taters with the butter that you held back.
In a large bowl, mix the potatoes with the mixer until they have a uniform consistancy or until creamy with no lumps.
Now you can fold in 3/4 of the nuts into the sauce and then fold the sauce into the potatoes.
Pour into you greased baking pan and top off the mixture with the remaing nuts. Place in the preheated oven uncovered and bake for 20 minutes or until the nuts or golden brown,
This can be made with or with out nuts....I like the flavor, crunch and texture with the nuts.
Although this is really fab during the fall and winter holidays, it is rather yummy any time of year.
Bon Appetite!!
(oh Chuck, thanx for getting this going, I have posted in the forum more than anywhere else lately, you should have a yummy off contest)
You will need a large baking dish and an electric mixer
5-- 8 good sized yams or sweet potatoes. Peel them, slice them into half inch pieces, put them in a large boiling pot of water and cook till soft. Drain and mash the yams and set aside.
Sauce
1 pound light or brown sugar
1/4 C maple syrup (the real stuff is much better, but standard will work in a pinch)
1/4 cup pineapple juice
1 cup chopped pecans
1 cup chopped wall nuts
1 1/2 sticks of real butter or 6 ounces, yes that much
1/2 teaspoon all spice give or take
1/2 teaspoon cinnamon give or take
1/8th teaspoon or more of sea salt (saly actually helps bind the flavors and gives them a little lift)
in a medium size pan, melt 1 1/8 sticks of the butter over low to medium heat.(hold the other 1/8 of the stick for later) Add pineapple juice continue to stir until mixed welol Add in all of the other stuff except the nuts. Just like the stick chicky recipe, it needs to be stirred constalty until the sauce become very condensed, bubbly and thick. Use caution when making this or the sticky chicky as it can bubble up quickly and over flow making a nasty stick mess.
Preheat your oven to 300 degrees ( this should be done while you are making the sauce)
Now grease your pan for the taters with the butter that you held back.
In a large bowl, mix the potatoes with the mixer until they have a uniform consistancy or until creamy with no lumps.
Now you can fold in 3/4 of the nuts into the sauce and then fold the sauce into the potatoes.
Pour into you greased baking pan and top off the mixture with the remaing nuts. Place in the preheated oven uncovered and bake for 20 minutes or until the nuts or golden brown,
This can be made with or with out nuts....I like the flavor, crunch and texture with the nuts.
Although this is really fab during the fall and winter holidays, it is rather yummy any time of year.
Bon Appetite!!
(oh Chuck, thanx for getting this going, I have posted in the forum more than anywhere else lately, you should have a yummy off contest)
