Added to shopping list. Go to shopping list.
Ingredients30 m servings 127 cals
Original recipe yields 18 servings
- Place the potatoes into a 3-quart saucepan and add water to cover. Heat over medium-high heat to a boil. Reduce the heat to medium and cook for 15 minutes or until the potatoes are tender. Drain the potatoes well in a colander. Peel the potatoes. Return the potatoes to the saucepan. Mash the potatoes.
- Stir the potatoes, syrup, butter, lemon juice, ginger, nutmeg, black pepper and 3 tablespoons pecans in a medium bowl. Sprinkle with the remaining pecans. Serve with the cracker chips for dipping.
- For a sweet, tart twist, stir in 1/4 cup chopped dried cranberries.
- For a savory twist, omit the ginger and nutmeg. Stir in 1/2 teaspoon each ground cumin and garlic powder and2 green onions, sliced (about 1/4 cup).
Per Serving: 127 calories; 4 g fat; 22.1 g carbohydrates; 1.8 g protein; 2 mg cholesterol; 176 mg sodium. Full nutrition
ReviewsRead all reviews 2