3 medium sweet potatoes, peeled and sliced in 1/4" slices
3 medium baking potatoes, peeled and sliced in 1/4" slices
2 Tbs. Butter
1/2 cup brown sugar
1/2 cup maple syrup
2 cups heavy cream
1/2 cup chopped pecans, toasted (see note below)
Heat the oil in a heavy skillet until hot but not smoking. Add the
Sweet and white potato slices and stir-fry, turning potatoes
Frequently, for 6 to 8 minutes or until white potatoe slices begin to
Turn translucent. Remove potato slices from skillet, and lower heat
Add the butter, brown sugar, maple syrup and cream to the skillet,
Stirring to combine. Let mixture come to a boil, and boil for 2 to 3
Minutes. Reduce heat to low. Carefully return the potatoes to the
Skillet, turning to coat with cream mixture. Cover and simmer for 25
To 30 minutes. Potatoes will be tender and will have absorbed most of
The cream mixture. Place in serving bowls and sprinkle with toasted
Note: To toast the pecans, spread them on a baking sheet and toast
Them in a 350F oven for about 5 minutes or until golden brown and
Fragrant. Shake the pan a few times for even toasting. When pecans
Reach the desired color, slide them off the baking sheet onto a paper
Towel to stop the cooking.
To toast pecans in the skillet, cook over medium heat, tossing until
Fragrant and lightly browned, about 3 minutes.
To toast pecans in the microwave, spread them evenly in a flat
Microwavable dish. Cook on high power for 3 to 4 minutes for 1/2 cup
Nuts or 4 to 5 minutes for 1 cup. Stir three times during cooking.
Microwaved nuts will continue to darken after being removed from the
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