Tuesday, November 20, 2012

Candied Sweet Potatoes

Certainly I am not the only defender of Thanksgiving.  I am not trying to be a Scrooge because I like the holidays as much as the next guy, but there is a time and place for when the holiday festivities should begin.  If we continue at this rate, then holiday lights will start being lit and 103.7 will change their programming to 100% Christmas carols on July 5th. 

Be a puritan - leave Thanksgiving alone!  It is the only holiday which does not involve gifts, it is a time to spend with family and friends, eat good food, relax and reflect on what we are thankful for. 

If you want to get edgy and untraditional, try this variation on sweet potatoes.  There are no marshmallows involved so no chance to burn them under the broiler (said from experience – my sister-in-law, Jen, and I became too engrossed in our conversation one year.  It's a good thing that you can scrape off burnt marshmallows and try again.  It's the burnt smell and smoke that gives your secret away).

Our Thanksgiving menu is complete.  No matter what you cook, have a restful and grateful Thanksgiving!  Each of us is uniquely blessed.

  • Turkey Breast
  • Caroline's Cornbread Dressing
  • Candied Sweet Potatoes
  • Roasted Vegetables with Balsamic Glaze
  • Baby Spinach Salad with Pomegranate and Oranges
  • Sour Cream Biscuits
  • Chocolate Pecan Pie

  • Ingredients:
    Candied Sweet Potatoes
    1.      3 lbs. large sweet potatoes, peeled and quartered lengthwise
    2.      1 cup packed light brown sugar
    3.      ½ stick unsalted butter
    4.      ¼ cup water
    5.      ¼ teaspoon salt
    6.      ¼ to 1/3 cup bourbon (or substitute an equal amount of water to thin the syrup)

    Preheat oven to 375 F.

    Steam peeled and cut potatoes on a steamer rack set over boiling water, covered, until just tender, 10 to 15 minutes, then cool, uncovered.  Transfer to a buttered 3-quart shallow baking dish.

    Simmer brown sugar, butter, water, and salt, stirring occasionally, until sugar is dissolved and syrup is thickened, about 5 minutes.  Stir in bourbon to taste. Drizzle syrup over potatoes and bake in middle of over, basting occasionally, until syrup is thickened, about 1 ¼ hours.

    Note: Sweet potatoes may be made 1 day ahead and chilled, covered.  Reheat before serving.

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