•6 medium dark-orange sweet potatoes, peeled, cut into 1 1/2-inch pieces (7 to 8 cups)
•1/2 cup whipping cream
•2 tablespoons butter or margarine
•1/4 cup real maple syrup or maple-flavored syrup
•1/2 teaspoon salt
•4 maple-brown sugar crunchy granola bars (2 pouches from 8.9-oz box), crushed
•2 tablespoons butter or margarine, melted

1.Place potato pieces in 4-quart saucepan or Dutch oven. Add enough water to cover; heat to boiling. Reduce heat to medium-low; cook uncovered 15 to 20 minutes or until tender. Drain and return to saucepan.
2.Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. To potatoes, add whipping cream, 2 tablespoons butter, the maple syrup and salt. Mash with potato masher or electric mixer until smooth. Spoon into baking dish.
3.In small bowl, mix crushed granola bars and 2 tablespoons melted butter; sprinkle over potatoes.
4.Bake uncovered 25 to 30 minutes or until thoroughly heated and topping is crisp.

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