NEW ENGLAND SWEET POTATOES

 4 large (about 3 1/2 lbs) sweet potatoes

1/4 cup maple syrup

2 tsp minced fresh gingerroot

1/2 tsp salt

1/4 tsp cayenne pepper

1/4 cup dried cranberries

1/3 cup chopped pecans, toasted

Place sweet potatoes on a foil-lined baking sheet and bake at 375-degrees around 1 hour until tender.  Cool, then cut in half. Scoop out the pulp into a mixing bowl; discard the skins. Mash the potatoes. Add the syrup, ginger, salt, and cayenne. Mix well. Fold in the cranberries. Set aside 1-2 tablespoons of the pecans for topping. Stir remaining pecans into the potato mixture.

Transfer the mixture to a greased 1 1/2-quart casserole dish. Sprinkle with reserved pecans. Bake, uncovered, at 375 for 15-20 minutes or until heated through.

Yield: 8 servings

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