I’ve been planning my Thanksgiving menu and testing out a few new recipes to see if they are worthy for the big day. I love the Stacey Snacks food blog for great recipes and a love of food. Stacey is an antiques dealer and appraiser by trade in New Jersey, not too far from Manhattan, but her other love is cooking. She offers lots of tasty recipes and is a fan of local ingredients from farmers’ markets.
I made this dish over the weekend, and it just might make it onto the menu for Thanksgiving this year! I stuck to the recipe with minor changes: I only had about 3.5 pounds of sweet potatoes, so that’s what I used, but I kept the other amounts as written. I also didn’t have an orange, so no orange peel garnish for me.
This recipe offers a big bonus for the cook: Stacey says she makes it the day before and reheats for about 30 minutes. Check our her photos of the process and the finished product.
3/4 cup half and half
1/2 cup orange juice
1/4 cup firmly packed brown sugar
3 TBS butter
1 TBS grated orange peel
1 1/2 tsp coriander
1 tsp salt
3/4 tsp ground ginger
4.5 lbs sweet potatoes, peeled & grated (about 5 big ones or 10 small ones)
3 TBS honey
Grate the sweet potatoes with a box grater or with the grater disc on a food processor.
Preheat oven to 350F. Butter a 13″x9″x2″ baking dish. Bring to a boil: the orange juice, half and half, brown sugar, butter, grated orange peel, coriander, salt, and ground ginger to boil in heavy large skillet over high heat, stirring constantly. Add the grated sweet potatoes and mix.
Spoon the sweet potato mixture into the prepared baking dish and cover tightly with aluminum foil. Bake for 1 hour. Uncover and drizzle the honey over the top. Bake for 10 minutes until crispy and golden. Garnish with parsley and orange peel strips.