When I was growing up my Mom made the sweetest, most calorie laden sweet potato casserole you could ever dream of! Lots of brown sugar and of course topped with marshmallows. I didn't know I liked sweet potatoes until I got married and cooked my first holiday meal! I simply opened the can, dumped it all into a pot and added a little brown sugar. It was wonderful! I don't get canned sweet potatoes anymore; I'd rather add my own syrup and cook from scratch. So, in time for Thanksgiving, here is my recipe for sweet potatoes!
This recipe serves 1
Holiday Sweet Potatoes
1 medium to large sweet potato
Pure Maple Syrup
Ground Cinnamon
Ground Nutmeg
Water
Vegan sugar (optional)
Raisins (optional)
 |
Steaming sweet potatoes
and corn together! |
Cook the sweet potato until very soft. I like to steam mine. Place sweet potato on cutting board and cut into fat rounds (this makes it easier to peel). Peel the potato, cut into large chunks, and place into a sauce pot. Place on stove and put on medium heat. Drizzle some syrup over all the pieces. Add a little water, the cinnamon, nutmeg, raisins and sugar if using. I don't use the sugar very often, just when I want it a little sweeter. Lower fire and stir to mix and let everything heat up and blend flavors. Taste and adjust spices. Add more of anything until it's just the way you like it.
If you want to make a fancy casserole, just put the finished sweet potatoes into a casserole dish, top with pecan halves dipped in a little maple syrup and bake at 350F for about 1/2 hour.
