{"id":789,"date":"2009-03-18T06:55:41","date_gmt":"2009-03-18T14:55:41","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=789"},"modified":"2009-03-18T06:55:41","modified_gmt":"2009-03-18T14:55:41","slug":"maple-mashed-sweet-potatoes","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=789","title":{"rendered":"Maple Mashed Sweet Potatoes"},"content":{"rendered":"<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; text-align: left; tab-stops: 3.5in;\"><span style=\"font-size: small; font-family: Times New Roman;\">From <\/span><a href=\"http:\/\/www.epicurious.com\/\"><span style=\"font-size: small; color: #800080; font-family: Times New Roman;\">www.epicurious.com<\/span><\/a><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\"> reprinted from <span class=\"source\"><em>Gourmet<\/em><\/span> <span class=\"copyright\">November, 2001<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 12pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 12pt; tab-stops: 3.0in;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">6 lb sweet potatoes<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1 stick (1\/2 cup) unsalted butter, melted<br \/>\n1\/2 cup heavy cream, warmed<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>2 tablespoons pure maple syrup<br \/>\n1 teaspoon salt<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1\/2 teaspoon black pepper <span style=\"font-family: &quot;Arial Unicode MS&quot;; mso-fareast-font-family: 'Arial Unicode MS'; mso-bidi-font-family: 'Arial Unicode MS';\"><\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">Preheat oven to 400\u00b0F.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">Prick each potato twice with a fork and bake in a foil-lined shallow baking pan in lower third of oven until very tender, about 1 hour. Remove and cool slightly.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>Halve potatoes lengthwise and scoop out warm flesh into a large bowl. Mash potatoes with a potato masher or, for a smoother pur\u00e9e, force through a potato ricer. Stir in butter, cream, syrup, salt, and pepper. <\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">Makes 10 servings.<\/span><br style=\"mso-special-character: line-break;\" \/><br style=\"mso-special-character: line-break;\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>From www.epicurious.com reprinted from Gourmet November, 2001 \u00a0 6 lb sweet potatoes\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 stick (1\/2 cup) unsalted butter, melted 1\/2 cup heavy cream, warmed\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 tablespoons pure maple syrup 1 teaspoon salt\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/2 teaspoon black pepper \u00a0 Preheat oven to 400\u00b0F.\u00a0 Prick each potato twice with a fork and bake in a foil-lined shallow baking&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":233,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-789","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/789","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=789"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/789\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/233"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=789"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}