A family favorite at holidays (Thanksgiving, Christmas, Easter...)
Ingredients
4 medium sweet potatoes (or yams)
¼ C butter
2/3 C brown sugar
...sometimes I use more!
...sometimes I use more!
1/8 tsp cayenne (optional)
Directions
Preheat oven to 400°. Peel sweet potatoes and cut into ½” – 1” cubes (just be fairly consistent for even cooking). Melt butter in skillet. Add sweet potatoes to skillet over medium high heat, stirring just occasionally, until nicely browned. (You're not really cooking them through and through, just giving them those 'toasted' caramelized edges...it's this extra step that my family loves.) Transfer to a baking dish and sprinkle generously with brown sugar.
For a subtle kick, sprinkle with just a dash of cayenne pepper. Bake until potatoes are soft, about 40-45 minutes (or up to an hour depending on the size of potato chunks... 'texture doneness' taste-testing is encouraged!). Remove from oven and turn on oven broiler, top with mini-marshmallows; return to oven under broiler just long enough to toast the marshmallows (2-3 minutes).
For a subtle kick, sprinkle with just a dash of cayenne pepper. Bake until potatoes are soft, about 40-45 minutes (or up to an hour depending on the size of potato chunks... 'texture doneness' taste-testing is encouraged!). Remove from oven and turn on oven broiler, top with mini-marshmallows; return to oven under broiler just long enough to toast the marshmallows (2-3 minutes).
No comments:
Post a Comment