Wednesday, November 24, 2010

sweet potatoes baked with apple butter

Sweet potatoes are all very well, but this time of year they need all the help they can get--there's a lot of competition around the holidays for truly festive food. So here's what I'm doing with sweet potatoes this year.

Get yourself  bunch of sweet potatoes (I have a big family, so I've got eight monsters lined up).

Boil gently until the spuds are just tender,  maybe 20 minutes. Don't overdo it or you'll get mush, which will mess up the next step.

Let them cool off just long enough so you can handle them, or wear mitts, and peel the skins. They will usually just slide off the sweet potato with very little coaxing.

Slice the partially-cooked spuds about 1/4 to maybe 1/3 of an inch thick

Use some of that Pam-for-baking stuff or your usual shortening to grease a deep baking pan, and then put a layer of slices in there. Salt lightly, sprinkle maybe a quarter-teaspoon of lemon juice around, maybe a bit of pepper, maybe some nutmeg, and then top with a fairly thin layer of apple butter. Use the thick, brown, yummy kind. 

Repeat the layering  and sprinkling until the spuds are gone. Top with pats of butter (don't get too carried away) and bake about 25 to 35 minutes at 325.  

You can make this the day before the feast and reheat it in a 300 oven until hot clear through. It may look a little messy on the plate, but it's yummy.

1 comment:

  1. Cool. A bit hard to make for one without overdoing the lemon juice, but now I have something for my next potluck.