November 14, 2007
Thanksgiving Yummy: Sweet Potatoes
Sweet Potatoes...Another quintessential dish synonymous with most Thanksgiving and/or Christmas celebrations and much like any other holiday favorite there are countless ways that people make them. Most families have their own favorites and I go back and forth between two versions myself, but none the less Sweet Potatoes help start the holiday season no matter how you like them.
What You'll Need:
6-8 sweet potatoes, cut in half lengthwise (Note: Here in America yams and sweet potatoes are often synonymous, though they are really two different things. Either will work for this dish, but I recommend real sweet potatoes if you can find them.)
1/4 cup of natural brown sugar
2 tablespoons of honey
1-2 teaspoons of cinnamon
1 teaspoon of nutmeg (Note: I usually use freshly ground nutmeg, but if you're using it out of the bottle go with the measurement given here. If you're grinding it fresh give 4-6 passes over the grater.)
Marshmallows or pecans to top (Optional)
Preheat oven to 375 F.
Place sweet potatoes cut side down on a baking sheet that has been lined with parchment paper or a Silpat. Bake for 30-35 minutes until potatoes stick done with a fork. Remove from the oven and let cool to room temperature.
Once potatoes have cooled squish or scrape cooked flesh from the skins into a large bowl. Mix with brown sugar, honey and spices until well mixed. Pour mixture into a dish that has been sprayed with non-stick spray or buttered. Top with marshmallows or pecans if desired. If you wanted to just go "crazy" you could do both! ;o) If you don't want either they are equally as good plain.
Once the potatoes are topped (or not) you can either bake them immediately in a 350 F oven for 20-25 minutes until heated through OR you can place them in the freezer for up to six weeks. If you choose the freezer method thaw before cooking and reheat the same way.
Notes: Sweet potatoes are sweet in and of themselves so you need little to no sugar. Just add enough to give a brown sugar flavor, but not enough to make them sickly sweet. You could use maple syrup instead of honey if you prefer as well. This year I decided to add marshmallows to the top. Last year I went with pecans. I usually go with pecans in fact, but I was in a marshmallowly mood this year. If you go the marshmallow route read the label of the marshmallows and make sure they aren't made with high fructose corn syrup. You could even make your own marshmallows if you wanted, minus the sprinkles of course! ;o)
Posted by Dianne at November 14, 2007 2:28 PM
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Tracked on July 24, 2008 8:36 AM
Your Thanksgiving food looks wonderful, but I'm waiting for dessert!
Posted by: MEGAN at November 15, 2007 9:35 AM
Check back on Monday and Tuesday of next week. They don't freeze as well! ;o)
Posted by: Dianne at November 15, 2007 12:11 PM