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red-skinned sweet potatoes golden brown sugar butter ground cinnamon salt ground nutmeg ground ginger topping
Viewed: 82 - Published at: 5 years agoIngredients
- 4 lbs. red-skinned sweet potatoes, peeled, cut into 1-inch pieces
- 2/3 cup packed golden brown sugar
- 5 tablespoons butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Optional: 1 cup sliced almonds for topping
Method
- Preheat oven to 357. Arrange potatoes in a glass baking dish so they lay in a single row a 15 x 10 x 2 works well. Combine all ingredients except potatoes and almonds in a small heavy saucepan over medium heat. Bring to boil stirring until sugar dissolves. Pour over the potatoes and toss to coat. Cover the dish tightly with foil. Bake potatoes for 50 minutes then uncover and check for tenderness - potatoes should be mashable. Mash the potatoes blending the sugar glaze and bake another 20 minutes uncovered. (If making ahead, stop here and cover with foil and refrigerate) Increase the oven temperature to 500 and add the almonds to the top. Bake until the almonds begin to brown, about 3 minutes.
