Tuesday, November 16, 2010
Here's the thing about Thanksgiving: So much of what we cook and eat on this special day is tied up in tradition, and it's hard to stray from that. I know that many of you are planning to make sweet potato casserole, and cover it with pecans and marshmallows, and that's fine. For many of you it wouldn't be Thanksgiving without that dish on the table, and that's fine, too. But for me - and I know I'm not the only one - that casserole is too sweet and I never even touch it. But these sweet potatoes? We eat them pretty often - not just on Thanksgiving. I love them because they taste like sweet potatoes, not sugar. If you, like me, love to see a baked sweet potato - dotted with butter and sprinkled with cinnamon - sitting next to your pork chops on non-Thanksgiving days you'll enjoy these, too.
Cinnamon Sweet Potatoes
Adapted from Allrecipes
Serves about four
As I'm sure you know, sweet potatoes start out hard as rocks when raw but soften as they bake. These fall-colored rounds will not be crisp in the end, especially being sliced half-inch thick. They will, however, have the perfect texture - in my opinion - and a nice not-too-sweet flavor.
4 medium sweet potatoes, peeled and sliced into half-inch rounds
2 tablespoons butter, melted (I prefer salted in this case.)
2 tablespoons brown sugar (or Splenda Brown Sugar)
1/2 teaspoon ground cinnamon
1. Preheat oven to 350 degrees. Cover baking sheet with foil and set aside.
2. Melt butter then stir in sugar and cinnamon.
3. Drop sweet potato slices in butter mixture and toss, coating well.
4. Arrange on baking sheet. Cook 15 to 20 minutes then remove from oven and turn slices over. Coat tops with more butter mixture, and bake another 15 to 20 minutes.
Be sure to check out these other fun link parties!
* Sugar Bee (Craft Edition)
* Lucky Star Lane
* Hope Studios
* Auntie E's Kitchen