In a medium saucepan cook potatoes, covered, in a small amount of boiling water for 30 to 35 minutes or until very tender; drain. Mash with a potato masher or beat with an electric mixer on low speed. Add maple syrup, margarine or butter, and salt. Gradually beat in enough half-and-half, light cream, or milk to make potato mixture light and fluffy. Pipe or spoon potato mixture onto serving plates. Makes 6 servings. NOTE: In many areas of New England, maple syrup was often the only sweetener available to the colonists. Two common uses were to dress up sweet potatoes and to add flavor to beans. Today, Vermont leads the country in maple syrup production. 1 Heritage of America Cookbook. Better Homes and Gardens Books. Des Moines, Iowa MM Format by John Hartman Indianapolis, IN Posted to MM-Recipes Digest V3 #309 Date: Mon, 11 Nov 1996 08:59:31 -0500 From: email@example.com (John Hartman)
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|Serving Size: 1 Serving (82g)|
|Recipe Makes: 6|
|Calories from Fat: 34 (34%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 4.1mg||1 %|
|Sodium 60.1mg||2 %|
|Potassium 242.8mg||6 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 13.9g|
|Protein 1.4g||2 %|
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Calories per serving: 101
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