Baked Sweet Potatoes
4 medium sized yams2 tablespoon of unsalted butter 2-3 large vidalia sweet Onions6 tablespoon of light brown sugar 1 teaspoon of ground cinnamon2 tablespoon of maple syrupfresh ground pepper Cook yams in oven for about 1 hour at 400 degrees. Make sure they are soft to the touchwhen done. In a saute pan (non-stick), combine the margarine and onions (slice, thenchopped). Let onions soften. Add the brown sugar, maple syrup, and cinnamon into thesaute pan. Let it carmelize the onions.When potatoes are done, peel off the skins (make sure you get them all) and put into alarge serving bowl. Mush them up a little, add a little bit of your favorite margarine. Thentake the onion mixture, drain, and pour them on top of the potatoes. Sprinkle with a littlemore brown sugar and fresh ground pepper to taste.Serves: 4
Pecan Pie in Pumpkin Shells
8 small (8 ounce) pumpkins4 large eggs1 1/3 cup pecan halves½ Cup sugar ¼ Cup butter 1 Tbsp dark rum or vanilla extract1 cup maple syrupPreheat oven to 350 degrees. Remove the top of each pumpkin around the stem and cleanout the guts. Place pumpkins and their caps in a large baking pan. One cup of pecansamong pumpkin shells. In a quart sauce pan, melt butter. Remove from heat and addsyrup, stir till blended. Stir in eggs, sugar and rum. Divide 2/3 of the mixture among pumpkins and pour over the pecans inside. Arrange remaining pecans on top and pour remaining mixture on top of that. Make sure all pecans are coated with the maplemixture. Bake pumpkins for 45 minutes or until filling is set. Serve warm (not hot) or atroom temperature.