'Tis the season for sweet potatoes and yams! Right before Thanksgiving, I found sweet potatoes at the grocery store for as low as $.20 per pound! Throughout the year, they run about $1 per pound regular price. I snatched up 15 pounds! You will see similar amazing deals on sweet potatoes around Christmas and Easter, though $.40 per pound is more typical. Get them while you can!
So what to do with all of those sweet potatoes? Here are my three favorite recipes:
Roasted Sweet Potatoes
(shown in the picture above)
This is my favorite method because the roasting brings out the vegetable's natural sweetness, eliminating the need for any extra sugars.
Preheat your oven to 450*. Using a vegetable peeler, scrape off the skins and rinse them. Cut into french fry shapes. (We like ours the size of Wendy's fries... McDonald's fries are a little too small. ;) Toss in some extra virgin olive oil, spread on a cookie sheet, sprinkle on some salt and any seasoning you like (cajun is surprisingly good!) and roast until they are nicely browned and soft all the way through. The amount of time this takes depends upon how small you cut your potatoes, but you can expect about 40 minutes to an hour. I always use a silpat on my cookie sheet, so if you don't have one, you might consider using parchment paper to prevent sticking.
Sweet Potato Casserole
- 4 medium sweet potatoes
- 1/4 c. butter
- 1/3 c. brown sugar
- 1/2 c. finely chopped pecans or walnuts
- mini marshmallows
Sweet Potatoes and Cranberries
This is an elegant dish that is nice for your holiday table. It can be made up ahead of time and heated just before serving. It is a real favorite around here!
- 5-7 sweet potatoes
- 3 Tbs. butter
- 1 c. maple syrup
- 1 bag of cranberries
I also made a similar concoction by mixing up mashed sweet potato with some leftover cranberry sauce. It was yummy too!