Here's another goody left off the list from our Thanksgiving menu. This past summer we tried our hand at raising sweet potatoes in our garden. We only planted a couple of plants and then thought the frost got them, but they came back and grew like crazy. In September I just knew they had to be ready to dig and I got Andy to see what was under the ground. He dug up about 7 or 8 small sweet potatoes. My impatience got the best of me. He went out again right before Thanksgiving and dug up the potatoes pictured below. We are definitely going to do this again.
As an option, use thin sliced green apples with the same ingredients for an another side dish. The secret is to cook these in single layers in a black cast iron skillet. Don’t over load! I never measure the exact amount of sugar and cinnamon used. I go by the texture of the sauce--not too runny, not too thick.
- 3-4 medium sweet potatoes, peeled and sliced 1/4 to 1/2 inch thick
- 1 stick butter
- 1In a medium hot black skillet, melt stick of butter. Make one layer of sweet potatoes. They can touch, just don’t layer them on top of each other.
Sprinkle at least 2-3 tablespoons of sugar and 1 tablespoon of cinnamon over the top of the sweet potatoes.
After two minutes, using a fork, turn and repeat coating with slightly less sugar and cinnamon. Let the potatoes cook until they get fork tender, turning so they cook through evenly.
- 3Take potatoes out as they are done and place in a glass bowl or dish. The sauce that is created is what makes these so delicious!