Mashed potatoes are the traditional comfort food, but sweet potatoes, onion and maple syrup combine to provide a taste of fall’s bounty. Pairs nicely with a hot chicken pot pie.
2 lb (1 kg) peeled and cubed sweet potato
4 strips Ontario bacon
1 cup (250 mL) minced onion
1 clove garlic, minced
1 tbsp (15 mL) maple syrup
1/2 tsp (2 mL) each salt and fresh cracked pepper
In large saucepan, arrange sweet potatoes. Pour in enough water just to cover. Bring to boil, reduce to heat to maintain simmer until tender, about 15 minutes. Drain; cover.
In large skillet, cook bacon until crisp. Remove from pan to paper towel-lined plate. Let cool. Crumble bacon. Set aside.
Drain all but 1 tbsp (15 mL) of the fat from the pan. Return to medium heat and cook onions until they are tender, about 5 minutes. Add garlic and cook one minute more. Add onion mixture to sweet potatoes. Mash with crumbled bacon, maple syrup, salt and pepper.
Beer Pairing Suggestions: Old Credit Brewery’s Amber Ale, Brick’s Waterloo Dark, Neustadt Scottish Pale Ale, Trafalgar Elora Irish, Steelback’s Maple and Nickel Brook Brewery’s Ale.
Wine Pairing Suggestion: Ontario’s Angels Gate Winery, 2004 Merlot is smooth with supple mouth feel and conveys the dark fruit and rich tones of the nose beautifully. A lingering, warm finish brings this wine to a close with subtlety.
Makes 4 servings
PER SERVING: about 320 calories, 27 g pro, 17 g total fat (7 g sat fat), 10 g carbohydrate, 1 g fibre, 75 mg cholesterol, 490 mg sodium. %RDI: iron 10%, calcium 4%, vitamin A 10%, vitamin C 10%.