- 6 large sweet potatoes, peeled, cut into large cubes and boiled for about 10 minutes
- 1/2 cup brown sugar
- 1/2 cup light corn syrup
- 2 tablespoons butter
- 1/4 cup half and half
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
Friday, December 3, 2010
sunday dinner redux, side dishes edition - sweet potatoes!
Butterscotch-y Sweet Potatoes!
Sweeten up your Sunday dinner with these rich and decadent sweet potatoes. This is a simple (and overall, healthy) side dish that will not have you scrambling to the store for exotic ingredients, and it's a great dish to bring for gatherings since everyone loves it!
A tiny touch of cinnamon makes this dish perfect for all winter and autumn festivities, or can make a simple dinner pretty special as well. Pair these sweet potatoes with a pork roast, roast turkey or chicken or Cornish hen, or even a tender slow-cooked beef brisket.
And, it really doesn't take that much extra time to start from scratch instead of using canned sweet potatoes; just be sure to use a sharp peeler and knife for cutting. Also, do yourself a favor and don't buy the funny-shaped ones that look like obscene body parts or garden gnomes, etc.; you'll hate yourself later when you're trying to peel them.
Preheat oven to 325 degrees Fahrenheit.
Place cooked, drained sweet potato cubes in an ungreased 13 inch x 9 inch baking dish; set aside.
Combine brown sugar, corn syrup, butter, half and half, cinnamon and salt in a medium-sized saucepan and boil for 5 minutes, stirring constantly until mixture thickens.
Pour sauce over the sweet potatoes, cover and bake 15 minutes. Uncover and bake 15 minutes more, basting sweet potatoes with that delectable sauce.
Makes 6 to 8 servings.