• Looking Back on a Decade of Maple Innovation
  • Looking Back on a Decade of Maple Innovation

    Back in 2007, Local Baquet ran an article by Bonnie Hudspeth on maple innovation and production in Vermont. Since then, maple production in Vermont has tripled to 1.8 million gallons a year and innovation seems to have entered a new golden (or perhaps amber) age. We did a quick maple innovation news round up for 2018 / 2019 to help everyone keep up with the some of the trends. 

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Sweet Potatoes with Ginger and Apple Cider

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Sweet Potatoes with Ginger and Apple Cider

Adapted from The 150 Best American Recipes by Fran McCullough & Molly Stevens (Houghton Mifflin Co, 2006).


  • 2.5 lbs sweet potatoes (about 3 medium)
  • 4 cups apple cider
  • ¼ cup peeled, minced fresh ginger
  • 3 Tbs. maple syrup
  • 2 Tbs butter
  • Salt and freshly ground black pepper


Place sweet potatoes in a large pot with water and bring to a boil, then reduce heat and simmer until very tender, about 40 minutes. Drain and let cool. Peel the potatoes and cut them into large chunks. Transfer to a food processor or blender.

Bring the cider to a boil in a medium-size, heavy saucepan over high heat. Reduce heat to medium-low and simmer until the cider is reduced to 1 cup, about 30 minutes. Transfer the cider, ginger, syrup, and butter to the food processor and blend with the potatoes until very smooth. Season with salt and pepper and serve hot.

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