A perfect side dish whether you're serving turkey, ham, goose, Turducken, or Tofurkey, these sweet potatoes enhanced with maple syrup (Grade B, which is darker and richer, no less - a tremendously thoughtful gift from my friend Kate!) are easy to make ahead and to reheat, so your holiday meal isn't any more chaotic than is necessarily inherent to putting on a feast. It was unanimously agreed at Thanksgiving that this was the best sweet potato dish I've ever made. And since I love sweet potatoes and cook with them all the time, that was exceptional praise, indeed!
Maple Almond Sweet Potatoes
2 very large white or light orange sweet potatoes
1 very large Red Garnet yam
3 tablespoons butter, at room temperature
1/3 cup brown sugar
1/3 cup maple syrup (Grade B preferred)
1/2 cup praline almonds (or candied almonds)
Preheat oven to 425F.
Place the sweet potatoes and yam into a 13"x9" baking dish, and prick them with a fork. Bake for 90 minutes or more, until very soft and starting to caramelize a bit.
Cut the sweet potatoes and yam in half cross-wise, then again lengthwise. Take each portion and scoop the flesh into a large mixing bowl, discarding the skins. Mash with a fork.
Stir in the butter, brown sugar, and maple syrup; place into a serving dish. Finely chop the almonds and sprinkle on top.
Makes 8-10 servings.
2 comments:
I had never had sweet potatoes until I was in college... the first time I had them, they were made a lot like this... I was hooked!!!!
Mary,
This is a perfect recipe for tonight's dinner I have everything I need. Thanks for sharing it. Looks greAt
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