Ingredients:

4 large sweet potatoes (about 5 lbs.), peeled and quartered Extra-light olive oil for greasing casserole ¼ cup olive oil 1 medium onion, chopped 2 to 3 tsp. grated fresh gingerroot ¼ cup pure maple syrup 1 egg 2 Tbsp. grated orange peel (approx. 2 oranges) 1 tsp. salt 1 tsp. cinnamon ½ tsp. cardamom, optional ⅛ tsp. cayenne pepper 2 slices cinnamon bread, torn into 1-inch pieces 2 tsp. extra-light olive oil

Prep. Time: 50 minutes Cook Time: 57 minutes Total Time: 1 hour, 47 minutes

Directions:

Place potatoes in Dutch oven with enough water to cover. Bring to a boil. Reduce heat to medium-low; cover loosely and simmer 15 to 25 minutes or until tender. Drain well in colander; place in large bowl; set aside.

Heat oven to 350° F. Lightly grease 2-quart casserole with olive oil. In medium skillet or saucepan, heat olive oil over medium heat. Add onion and gingerroot; cook and stir until tender.

Lightly mash potatoes with spoon or potato masher. Add onion mixture and remaining ingredients except cinnamon bread and 2 tsp. olive oil. For smoother consistency, beat with mixer to blend. For a chunkier mixture, mash with potato masher or wooden spoon to blend. Spoon into prepared casserole.

In food processor or blender, process bread pieces until completely chopped. Blend in remaining 2 tsp. olive oil. Sprinkle over potato mixture.

Bake 35 to 45 minutes or until lightly browned and thoroughly hot.

Makes 16 to 20 servings.