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Recipe of the Week

Detail of Caramel Apple-Almond Crepes



Caramel Apple-Almond Crepes


A great dish for dessert or breakfast, these filled crepes are quick and easy to make, full of wonderful flavor, and make any occasion special.


Everyone's Favorite Sweet Potatoes

Those who have visited my Thanksgiving sites over the last six years that I have been maintaining them know of my battle with sweet potatoes topped with marshmallows. I hate them! I think that there are so many better ways to prepare sweet potatoes that are excellent rather than throwing marshmallows on them. However, every year I get at least 50 different requests for my version of this recipe. So obviously someone isn't paying attention. A year or two ago I decided to give into the flood and try my hand at this dish. I still don't like it personally, but everyone else does. So I suppose that the title should really be "Everyone Except For Wen's Favorite Sweet Potatoes." I have kept the sweetness of traditional sweet potatoes and added a little depth with some selected spices and some crunch with a few pecans for a side dish that will please everyone's tastebuds. You can use 2 40-ounce cans of sweet potatoes (yams) in syrup, drained well and reduce the brown sugar to 1/3 cup to save time in the kitchen. This dish can be baked in advance, and just reheated for 10-20 minutes, adding the marshmallows and pecans during the last few minutes at any temperature between 300 to 450 degrees.
3 1/2 pounds sweet potatoes (yams), peeled and cut into 1 inch chunks
5 tablespoons butter
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg
Pinch ground ginger
1 1/2 cups miniature marshmallows
1/2 cup chopped pecans

Steam or boil the sweet potatoes until tender, but not soft and mushy. Preheat the oven to 375 degrees and grease a 13X9 inch pan. Spread the sweet potatoes evenly in the pan and set aside. In a small saucepan over medium heat, mix the butter, sugar, cinnamon, salt, nutmeg, and ginger together. Bring to a boil, stirring constantly, until the sugar dissolves and the mixture is smooth. Pour the sugar mixture over the potatoes and toss to coat evenly. Tightly cover with foil and place in the oven. Bake for 40 minutes. Uncover and bake for an additional 20 minutes, tossing the potatoes occasionally. Top with the marshmallows and pecans and place under the broiler. Cook until the marshmallows just begin to melt and remove from the oven immediately. Serve hot.

Makes 8 servings.

Preparation Time: 15 minutes
Cooking Time: 90 minutes
Total Time: 1 hour, 45 minutes







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