Sweet & Savory

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After years of traveling around the globe as the daughter of a USMC officer and then settling in Norfolk VA, my mother’s years in the South must have influenced her approach to Thanksgiving. We never had mashed potatoes, always sweet. Even in NYC! And today sweet potatoes continue to be a signature, and in demand, dish at our Thanksgivings.

Nutritionally there are so many good things about Sweets: they are one of Nature’s unsurpassed sources of beta-carotene, have a superior ability to raise our levels of Vitamin A (great for kids!), and are rich in Vitamins C, B1, B2, B3, B6 plus Manganese, Biotin, Potassium and fiber.

I often eat a baked Sweet with a brushing of unsalted butter, salt and pepper for lunch. Yum. However, I did research the healthiest way to prepare them and boiling them does lower glycemic levels. I have baked mine in the past, and this year boiled. Think I might swap the lower glycemic for roasty, toasty flavor next year. Either way, Sweets are a winner.

For my family, this is not just a Thanksgiving dish. We have them all the time. They’re great with roast pork tenderloin (bbq marinade) or chicken (tandori marinade). Let me know what you think!

Twice Baked Sweet Potatoes

Ingredients:

6-10 Sweet Potatoes (I double the number of people served)

Organic Brown Sugar, to taste ( don’t go crazy…1/4 cup…)

3/4 stick unsalted butter (to taste, go for it if you want)

Tsp of Cinnamon

1/2 tsp Nutmeg (freshly ground best!)

1/2 tsp Ground Ginger

1/2 tsp salt (or 4 twists of freshly ground)

1/2- 3/4 tsp pepper (or 6-8 twists)

2 shots of Bourbon

Optional: 1/4 cup Organic Heavy Cream (not shown)

 

Wash and dry Sweet Potatoes.

If baking, have oven preheated to 400 degrees, prick holes in one side (up) and place on middle rack in oven. If boiling, place all potatoes in large pot, cover with water and boil. They’re ready when a fork sinks in, @ 25 minutes but you do need to check.

Remove from oven or drain from pot.

Let cool enough to touch, slice in half lengthwise.

Scoop flesh out of skin and place in large mixing bowl.

If potatoes have cooled too much, melt butter. If not, add all the ingredients into bowl and mash away. But not too much! My family likes them kind of rough and rustic. Of course, it’s up to you.  Here’s where you can add heavy cream as well.

For Thanksgiving, I try to make these a day or two ahead and store in fridge. But whenever you’re ready to serve, lightly butter (or spray with canola oil) a baking dish, spread in potatoes, then put in a preheated 350 degree oven for 20 minutes. I’ve thought about it and haven’t done it, but I bet these would be delicious dotted on top with some marshmallows.

These are also great leftover, especially if you have some roasted brussel sprouts and cranberry sauce on hand. Enjoy!

See below for Vegan ingredients…same steps.

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2 thoughts on “Sweet & Savory

  1. LOVE sweet potatoes! Baked sweet potatoes and marshmallows was a cherished Thanksgiving and Christmas staple in our family, coming from my grandmother’s rural Virginia side of the family. The potatoes would be baked in a rectangular pyrex baking dish, marshmallows added at the end, and broiled. Talk about a desert-side-dish! DELISH.

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