Sweet Potatoes with Whipped Butter & Maple “Honey”: This will become a favorite way to serve sweet potatoes. It’s a cinch to make and there is great synergy of sweet, salty, buttery, citrus flavors.  The maple honey is nothing more than pure maple syrup that is simmered until thick and perfumed with cinnamon and lemon. It can be made early in the day and gently reheated when the potatoes are freshly roasted.

 8 large sweet potatoes  
1-1/2 cups pure maple syrup 
1 large cinnamon stick
1 large lemon
½ cup sweet whipped butter
¼ cup finely chopped fresh chives

Preheat oven to 400 degrees.  Wash potatoes but do not peel them.  Pierce them several times with the tines of a fork. Place them directly on the racks in the oven.  Bake 50 to 60 minutes or until potatoes are soft.

Put maple syrup and cinnamon stick in a large saucepan.  Bring to a rapid boil, reduce heat to low to maintain simmer and cook until reduced to 1 cup, about 25 minutes.  Add grated zest of lemon and 1 tablespoon juice. Remove from heat until ready to serve potatoes.      

When potatoes are soft, transfer them to a cutting board.  Cut them in half lengthwise and place on a platter.   Gently heat maple syrup.  Dollop potatoes with whipped butter. Spoon hot syrup on top.  Sprinkle with salt and chives.  Serves 8