Mashed Sweet Potatoes Sweet potatoes aren't just good at Thanksgiving. This delicious mash is a treat all year long! Try it with not so obvious meals such as duck or chicken. Orange juice, soy milk and maple syrup more then make up for the butter and cream usually used in mash potatoes Makes 6 servings.
	Ingredients: 3 medium sweet potatoes (3 pounds), scrubbed 1/2 cup low-fat, vanilla soy milk 1/4 cup sun-dried cranberries 1/4 cup fresh orange juice (from about 1 orange) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Sea salt and freshly ground black pepper 1 tablespoon maple syrup
	Instructions: 1. Preheat the oven to 375°F. Roast the sweet potatoes on a baking sheet for 1 1/2 hours. Turn the sweet potatoes once to ensure even cooking. 2. Meanwhile, in a small saucepan, heat the soy milk, but do not boil. Add the cranberries, orange juice, cinnamon, nutmeg, and salt and black pepper to taste. Set aside. 3. When the sweet potatoes are done, remove from the oven and let them cool for 15 minutes. When cool enough to handle, remove the skin. Pass the sweet potatoes through a food mill or mash in a bowl with heavy-duty wire whip. Be patient! The end result is worth the effort. 4. In a bowl, combine the soy milk mixture with the sweet potatoes and mix with a large spoon. Season with salt and pepper. Add the maple syrup and serve warm.

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