Here is a side dish that I invented for my Thanksgiving feast. My family gobbled it up, despite their aversion to sweet potatoes. I think this would be a great dish for any fall or winter meal, not just the holidays.
Sweet potatos contain beta carotene, an essential nutrient, plus tons of antioxidants. They are one of the superfoods that we don't eat nearly enough of in America.
3 medium sweet potatoes
2 tablespoons butter
1/8 cup pure maple syrup
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 cup coarsely chopped walnuts
Heat oven to 350 degrees. Place potatoes on a baking sheet and bake for 45 minutes, or until tender. Remove from oven and allow to cool. Remove skin from potatoes by slitting the skin with a knife and peeling it off. Slice potatoes into chunks and place in a 2 quart baking dish. Top with chopped walnuts. In small saucepan, melt butter over med-low heat. Add maple syrup and mix in cinnamon and nutmeg. Drizzle butter mixture over potatoes and nuts. Bake at 350 degrees for 30 minutes or until hot and bubbly.