Thanksgiving Sweet Potatoes Recipe
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Ingredients: |
Ingredients: Sweet potatoes (for the number of people you are serving - I use about 1 large for 3 people) Butter Pineapple (or orange) juice Brown sugar Salt and Pepper to taste
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Directions: |
Directions:Clean outsides of the sweet potatoes. In large stock pot, cover potatoes with cold water. Partially cover and bring to a boil. Reduce heat to a low boil and cook until the potatoes are cooked through and a paring knife can easily be inserted into the thickest part of the potato. (Be careful to not over cook the potatoes as they will be too mushy to slice.) Drain potatoes and let cool a bit.
When potatoes are cool enough to handle, peel and slice into 1/4" discs. Layer discs on a plate using wax paper to separate the layers. Cover with plastic wrap and refrigerate until ready for the sauté step. I like to do this part the day before to better manage my time.
To sauté the potatoes: In a large skillet, melt butter. Add brown sugar, pineapple juice and salt and pepper. Stir with a whisk to incorporate. The consistency should be "syrupy" and not too stiff. Adjust your ingredients until you reach the desired consistency. Add sweet potato discs and let cook on one side until slightly caramelized, then turn to cook the other side. Remove sweet potatoes to serving dish and continue with the remaining discs until all are done. |
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