From the Kingston Daily Freeman newspaper
Makes 8 Servings
4 pounds sweet potatoes
1/4 cup chopped pecans
1/4 cup orange juice concentrate
1/4 cup maple syrup
salt and ground pepper to taste
Heat oven to 400ºF.
Scrub and dry potatoes; pierce with tip of knife several times.
Bake 40 to 60 minutes or until tender, turning potatoes once.
Meanwhile, in small pan over medium to low heat, toast pecans, stirring often, until browned and fragrant, 3 to 5 minutes.
Let potatoes cool enough to handle.
Split and scoop flesh into mixing bowl and discard skins.
Put orange juice and maple syrup in pan and cook over medium heat until hot.
Mash potatoes, stir in syrup mixture and season with salt and pepper.
Transfer to serving bowl.
Sprinkle with toasted pecans.