Every year I make a sweet potato soufflé for the holidays. It is a family favorite. I made it this year for a pot luck we attended a few days before Thanksgiving.
I didn’t want to have it twice in one week, so I choose this recipe as an alternative for the day of.
The recipe itself it very simple. There are not a whole lot of steps, so it’s great for a busy day of cooking. I put it together earlier in the day and waited to cook it until closer to serving time.
I peeled the potatoes and cooked them for about 20 minutes in boiling water. Then I cut them into rings. I thought this would be an attractive display for the dish.
Sprinkling each layer with the brown sugar, salt and paprika ensures that the potatoes are nicely seasoned and just a touch sweet. I also enjoyed the touch of cinnamon. I think this enhances the sweet potatoes natural taste.
The water gives the dish a sauce, or more like a glaze once cooked.
The dish was very nicely seasoned and was the perfect side dish.
CANDIED SWEET POTATOES
4 Medium Yams
Salt and Paprika to Taste
1/2 Cup Brown Sugar
3 Tablespoons Butter
Cinnamon
1/2 Cup Boiling Water
Parboil yams, pare and cut into halves, lengthwise. Arrange in a casserole, sprinkling each later with salt, paprika, and brown sugar. Dot with bits of butter and add a few dashes of cinnamon. Add water, cover and bake in a 350 degree oven for 30 minutes.
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