For those of you who prefer seeing photos with a recipe, I've included a link at the bottom.
++ I hope 'Reddit' understands why - just for now - I'm posting several recipes at once. I always 'follow the rules' but I do want to get these recipes out to you in time for Thanksgiving.
"Sweet Potatoes with Cinnamon, Nutmeg and a Splash of Bourbon" is the 2nd of a series of 6 recipes, 4 of which can be prepared a day or two ahead – which will help to make your busy life a bit easier! By preparing a few dishes each night for two nights, all you’ll need to do the day of The Big Feast is cook the turkey and make the gravy!
I based my Sweet Potatoes with Cinnamon, Nutmeg and a Splash of Brandy on a family favorite featured every Thanksgiving in my daughter-in-law’s family. My son M. is now ‘in charge’ of preparing the sweet potatoes every year and he does an excellent job. (‘Gum Gum’ – this post is dedicated to you with lots of love!)
The splash of brandy isn’t truly necessary but it does lend a lovely balance to the sweetness of the dark Karo syrup and brown sugar.
- Prepare ‘Sweet Potatoes with Cinnamon, Nutmeg and a Splash of Brandy TWO days ahead.
INGREDIENTS & METHOD
3 lbs. sweet potatoes, scrubbed & rinsed
1 tsp. salt - added to cooking water
FOR SAUCE
2 cups DARK Karo Syrup
1 cup brown sugar ++ Not packed down – just spooned into measuring cup
3 Tbs. butter
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 1/2 tsp. salt
1 – 2 Tbs. Brandy ++ Feel free to add a bit more if you like !
1/3 cup roughly chopped pecans ++ Sprinkle on top right before reheating
Cut off small ends of sweet potatoes, cut potatoes in half and peel.
Place sweet potato halves into a large saucepan filled with enough cold water to cover potatoes. Add 1 tsp. salt and bring to a boil. Simmer for about 10 minutes. Sweet potatoes will NOT be fully cooked. They’ll finish cooking in the oven.
Drain and allow to cool, then cut into 1/3″ slices.
While potatoes are cooling, prepare sauce. In a medium saucepan place Karo Syrup, brown sugar, butter, cinnamon, nutmeg, salt and 1 – 2 Tbs. Brandy. Bring to a boil, then lower heat and simmer, stirring often, for about 10 minutes.
Place sweet potatoes slices in a casserole. Pour the sauce over the potatoes and mix to cover well with sauce. Cover casserole with aluminum foil or plastic wrap and refrigerate.
I have a small refrigerator in my cellar, so I was able to place all the ‘made-ahead’ dishes there. You can always use a large cooler or two – just be sure to keep the temperature good and cold.
About 20 minutes before you’re ready to reheat the potatoes, take the casserole out of the refrigerator to take the chill off. Sprinkle with with 1/3 cup roughly chopped pecans. With a large serving spoon, bring the potatoes on the bottom up to the top so they’ve all had ‘their time’ to sit in all that sugary/bourbony goodness.
Bake at 360 for about 40 minutes, without a cover, during which time you can allow your turkey to ‘rest’ uncovered. ++Allowing cooked meat to ‘rest’ makes the meat juicer. Plus it’s often easier to carve – which means … no shredded turkey!
Happy Holidays to All – Enjoy!
Submitted November 15, 2014 at 08:52PM by cheechcr http://ift.tt/14qI743 recipes
No comments:
Post a Comment