Sweet Potato Casserole

• 2-1/2 pounds sweet potatoes (about 4 medium)
• 1/2 gallon apple cider
• 1/2 cup (1 stick) of butter, room temperature
• Zest and juice of one navel orange
• 1 cup light brown sugar
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup maple syrup (preferably Grade B)

1. Peel the sweet potatoes and cut into medium chunks of roughly the same size. Place into a large pan and pour over the apple cider. Bring to a boil and cook until very tender, about 20 minutes. A knife inserted into a potato chunk should slide out easily - remember that these are going to be mashed. Drain the potatoes and discard the liquid. Return the potatoes to the pan and add the butter. Begin to mash the potatoes and butter together with a potato masher or a large wooden spoon. Grate over the orange zest, then squeeze in the juice. Mash a little more. Add the brown sugar, cinnamon and salt. Mash well. Add the maple syrup and continue mashing until you have a relatively smooth puree, with a few lumps is fine. Spread the sweet potatoes into an 8 by 8 inch square casserole, smoothing the top, and arrange the glazed pecans over the sweet potatoes (see recipe below).
2. This dish will keep tightly wrapped and refrigerated for one day.
3. When ready to cook, preheat the oven to 350 degrees F.

sweet potatoes, apple cider, butter, orange, light brown sugar, ground cinnamon, salt, maple syrup

Taken from www.epicurious.com/recipes/member/views/sweet-potato-casserole-50159268 (may not work)