Candied sweet potatoes
Winter (holiday) recipe :
So this holiday season I made 2 Thanksgiving meals, one for family and few days after, one for friends. One of my favorite dishes at the holiday meal table is the candied sweet potatoes. I was insistent on putting it on the menu for both meals but I was kind of skeptical that the Frenchies at the table would be much interested by it. Much to my surprise….they helped themselves to second helpings! I did however leave off the marshmallow as I figured that it would be too strange for them.
The dish I did serve though was simple and easy to make. I thought I’d share it with all of you for your own holiday menus.
for 6 people, I took about 4 or 5 very large sweet potatoes, found at the marché Daumesnil.
I washed then steamed them for about 30 minutes in a covered dish. Removed them from the dish and peeled the skin off, and cut them into very thick slices and laid out the sliced in a dish for the oven.
I then took some butter (dairy-free margarine) about 5 or 6 table spoons. Melted that with some dark brown sugar (around a half a cup of tightly packed sugar), and added in about a a generous cup of crushed pecans.
I sprinkled the sweet potatoes with a little salt for taste, and then drizzled the pecan mix over the potatoes. Put them in the oven at 160°C for an hour, and then served!
It comes out all carmelized on top, and is absolutely divine!