Author Notes: Here’s a tasty and attractive variation on the usual sweet potatoe dish for Thanksgiving. —Anthony Chiffolo
Serves: 10-12
Ingredients
-
8
medium sweet potatoes
-
4
tablespoons butter
-
1
cup dark brown sugar
-
3/4
teaspoon salt
-
1/4
teaspoon black pepper
-
1
teaspoon nutmeg
-
1/2
cup white grape juice
-
1/2
cup walnuts
-
1/2
cup whole cranberries
-
1/2
cup mini marshmallows
Directions
- Preheat oven to 350°F.
-
Peel the potatoes and cut them into 2″ disks.
Place them in a large pot with enough water
to cover and cook until boiling; reduce the
heat, cover and simmer for about 10 minutes
or so, until the potatoes are fork tender.
Drain, and place in a large oven-proof casserole
dish. -
Melt the butter and brown sugar in a small
saucepan, and stir in the salt, pepper, nutmeg,
and grape juice. Pour the mixture over the potatoes. -
Arrange a walnut, a cranberry or two, and a marshmallow in and around each potato
for decorative effect. -
Bake for 50 – 60 minutes.
Remove from oven and serve immediately.