Author Notes
Here's a tasty and attractive variation on the usual sweet potatoe dish for Thanksgiving. —Anthony Chiffolo
Ingredients
-
8
medium sweet potatoes
-
4 tablespoons
butter
-
1 cup
dark brown sugar
-
3/4 teaspoon
salt
-
1/4 teaspoon
black pepper
-
1 teaspoon
nutmeg
-
1/2 cup
white grape juice
-
1/2 cup
walnuts
-
1/2 cup
whole cranberries
-
1/2 cup
mini marshmallows
Directions
-
Preheat oven to 350°F.
-
Peel the potatoes and cut them into 2" disks.
Place them in a large pot with enough water
to cover and cook until boiling; reduce the
heat, cover and simmer for about 10 minutes
or so, until the potatoes are fork tender.
Drain, and place in a large oven-proof casserole
dish.
-
Melt the butter and brown sugar in a small
saucepan, and stir in the salt, pepper, nutmeg,
and grape juice. Pour the mixture over the potatoes.
-
Arrange a walnut, a cranberry or two, and a marshmallow in and around each potato
for decorative effect.
-
Bake for 50 – 60 minutes.
Remove from oven and serve immediately.
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