Maple Sweet & White Potatoes
3 tablespoons canola oil
3 medium sweet potatoes, peeled and sliced in 1/4-inch slices
3 medium baking potatoes, peeled and sliced in 1/4 inch slices
2 tablespoons butter
1/2 cup brown sugar, packed
1/2 cup maple syrup
2 cups heavy cream
1/2 cup chopped pecans, toasted
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 potato slices begin to turn translucent. Remove potato slices from skillet, and lower heat to medium.
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 bowl and sprinkle with toasted pecans. Makes 6 to 8 servings.