Twice Baked Sweet Potatoes

6 sweet potatoes

2 tbsp brown sugar

4 oz Sutton Mill Creek Hickory Syrup

4 tbsp butter

4 oz cream cheese

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ginger

Salt & ground black pepper

Preheat oven to 375°F. Place sweet potatoes on cookie sheet and bake for 1hr or until soft. Remove from oven and let cool enough to handle. Split potatoes and remove skins to a medium sized bowl, saving the skins as shells. In another bowl, combine brown sugar, Hickory Syrup, butter, cream cheese and cinnamon, nutmeg, ginger and a pinch of salt and pepper. Incorporate all together with fork until well blended. Add the potato flesh to the butter and cream mixture above and fold in completely. Add the filling back into the potato shells and place on cookie sheet. Bake for 15 minutes or until golden brown.

Check out our video  or our blog page

Hickory Corn Bread

1 1/3 cups sifted all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
2/3 cup cornmeal
2/3 cup milk
1/3 cup Sutton Mill Creek Hickory Syrup
2 eggs, lightly beaten
1/4 cup butter, melted
1/4 cup Sutton Mill Creek Hickory Syrup
1/3 cup walnuts or pecans coarsely chopped

Heat oven to 375°F. Grease 9-inch square cake pan. Sift flour, baking powder and salt into a large mixing bowl. Stir in cornmeal with fork. Combine milk, 1/3-cup Hickory Syrup, butter, and eggs; add to dry ingredients. Stir in just until blended. Spoon into pan and smooth. Drizzle remaining 1/4-cup hickory syrup over batter. Sprinkle with walnuts or pecans. Bake for 25 minutes or until a toothpick comes out clean.

Check out our video or our blog page