Here’s the recipe we used for our Sweet Potatoes. I have to say, this is always one of my favorite parts of thanksgiving. But this recipe really made it so I didn’t miss the yams from a can one bit. The kids ate it up as well.
1/4 Cup unsalted butter
3/4 Cup packed dark brown sugar
1/4 Cup water
1 tsp salt
1/2 tsp ground ginger
1 (3-inch) cinnamon stick
4 pounds sweet potatoes, peeled, cut in half length-wise, and cut into 1/2 inch wedges
1. Preheat oven to 400 degrees.
2. Melt butter in a medium saucepan over medium heat. Add sugar and next 5 ingredients, bring to a simmer. Cook 5 minutes, stirring grequently. Discard cinnamon stick. Combine sugar mixture and potato wedges in a large bowl, toss well. Arrange on a large jelly-roll pan coated with cooking spray (I used a lasagna pan since I don’t own a “jelly roll” pan.) Bake at 400 degrees for 40 minutes or until tender, stirring after 20 minutes.
Yield: 12 servings. (2/3 cup servings) Or 6 if you’re a Flinger.