Wednesday, November 9, 2011

Thanksgiving Sweet Potatoes

This is a very pretty, simpler, cleaner version of the traditional sweet-potato casserole with the marshmallows on top.  The cranberries balance the sweetness of the syrup and the potatoes to make for a more grown-up holiday dish that tastes as good as it looks.

This recipe has been a holiday staple for my family ever since I first tried it several years ago.  The dish would feel at home for a family feast or a holiday party.  Enjoy.

Thanksgiving Sweet Potatoes
Prep Time: 30 min     Serves: 6-10

3-4 lbs Sweet Potatoes, peeled
1/4 cup Maple Syrup
3/4 cup Pancake Syrup
1 Tablespoon Butter
1 1/2 cups Fresh Cranberries

Boil whole sweet potatoes until tender, about 30 minutes.  Drain off water and allow potatoes to cool.

In small saucepan combine maple syrup and pancake syrup and heat on medium-low until reduced by half.

Add butter and cranberries to syrups, simmer for about 5 minutes, until the cranberries begin to pop open.

Slice cooled sweet potatoes into 1/2 inch rounds, and arrange in ceramic tart dish or casserole.

Pour cranberry glaze over sweet potatoes.

Bake at 400 for 20 minutes.

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1 comment:

  1. I made this for the first time today -- it really is as easy as Rebecca makes it look!