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This recipe is delicious and very high in nutrients.  And easy, too.  You can use leftovers as a puree, or make into a tasty soup with any leftover broth.

Stovetop Sweet Potatoes

5 medium smooth sweet potatoes
2 cups chicken broth
salt & pepper  to taste
2 Tbsp. butter or non-hydrogenated margarine
2 Tbsp. maple syrup
1 tsp. cinnamon-sugar

Put broth on to heat in a large sauté pan. Peel sweet potatoes and cut into 1-inch cubes.  Place in broth, cover, and bring to a boil on high.  Reduce heat to medium and cook 12 to 15 minutes, stirring frequently, until tender.

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Drain sweet potatoes, reserving any chicken broth  for soup  (freezes well, or use for leftovers the next day).  Add butter to pan and melt; add maple syrup.  Add potatoes and stir gently to coat.  Sprinkle with cinnamon-sugar before serving.