It's an epic holiday debate in the Wisconsin test kitchen. Sweet potatoes... sweet or savory- what variety to make for Thanksgiving? We have some members that are opposed to the marshmallow topping, and we have others that crave it almost as much as pumpkin pie. So in an attempt to please everyone, we've started serving two different kinds of sweet potatoes.
Sweet Potatoes
6-8 medium sweet potatoes
1/2 t salt
1/4 cup butter or margarine, melted
20oz can crushed pineapple, drained
1/4 cup brown sugar
1 t nutmeg
1 t cinnamon
Cook sweet potatoes until soft (about 45 minutes in a 350 degree oven). Peel. Slice and place in slow cooker. Combine remaining ingredients and pour over sweet potatoes. Cover. Cook on high for 4 hours
Savory Potatoes
6-8 medium sweet potatoes
1/2 cup orange juice
2 T butter
1 T cinnamon
1 T cumin powder
1 T nutmeg
sea salt and pepper
Pre-heat oven to 350 degrees. Wash sweet potatoes, and poke holes in them with a fork. Place on a lined baking sheet and bake for 30-45 minutes or until tender. Once the sweet potatoes are cooked, let them cool slightly before cutting into them, and removing the meat of the potatoes from the skin- place in a large bowl.
Mash sweet potatoes and butter with a potato masher, slowly adding orange juice until absorbed (you might need to add more orange juice, depending on the size of the sweet potatoes). Add seasonings and adjust as needed- add salt and pepper to flavor. Serve warm.
Do you have the sweet vs. savory debate in your house? Which one wins? We can't wait to share more holiday recipes with you this week!
Stay Cool,
The Cool Dads Crew
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