By far, my most favorite holiday is Thanksgiving. In our family, I always do it at my house. Everyone loves my cooking and I love to cook, so despite our smaller space, it is a perfect combination. This is the first year I have the blog during Thanksgiving and at the same time I was featured in this months Coast Views magazine and promised some fantastic recipes! So what better way to celebrate than with a marathon from now until Thanksgiving with side dish and appetizer recipes. Yummy!
Here is the first one where you can replace your canned sweet potatoes and marshmallows with this delicious and warming sweet potato dish.
Baked Sweet Potatoes with Ginger and Honey
3 pounds sweet potatoes, peeled and cubed
1/2 cup honey
3 tablespoons grated fresh ginger
2 tablespoons walnut oil
1 teaspoon ground cardamom
1/2 teaspoon ground black pepper
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, toss together the sweet potatoes, honey, ginger, walnut oil, cardamom, and pepper.
Transfer to a large cast iron frying pan.
Bake for 20 minutes in the preheated oven.
Stir the potatoes to expose the pieces from the bottom of the pan.
Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.
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