Your Thanksgiving dinner menu is shaping up! By now you’ve already ordered a seasonal Bouq to grace your table, recruited your best mixologist friend to whip up our Spanish Gin & Tonics cocktail, and may already have plans to visit your local farmer’s market over the weekend to scout out fresh cabbage for our Red Cabbage Autumn Salad.
Everything is coming together right on time, and we’ve got just one more side dish to throw your way: Candied Sweet Potatoes! This recipe comes to us from our #Bouqsfam member Anthony; his dad makes this sweet potatoes recipe for every holiday. His tip is to use sweet potatoes because they are typically larger and firmer than yams.
- About 5-7 large sweet potatoes
- 2 cups of sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ¼ or ½ cup butter
- Water if the mixture begins to get too thick
- Peel the sweet potatoes and cut them into slices.
- Melt butter in a heavy skillet and add sliced potatoes.
- Add the sugar, cinnamon, nutmeg to the potatoes and stir in the skillet.
- Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are “candied”. Check on them occasionally for tenderness. You don’t want them to become stew. They should be tender but a little hard around the edges.
- If needed, add water to the skillet to make the sauce a little more less thick. You will need to stir occasionally during the cooking. Serve hot.