A friend from church just asked for a good sweet potato recipe and I was about to send this to her. Then I decided to post it here instead. Recently, the Northland Words Players theatre group hosted a fundraiser in an English style home across from the Mayowood Stone Barn where we’ll be performing A Christmas Carol for the next 3 weekends. Seventy guests were invited to attend this English-style banquet complete with top hots and urchins. One of the dishes I brought was this Crunchy Sweet Potato Bake, and it was a hit! It’s’ not your grandma’s sweet potatoes with marshmallows on top!
3 pounds sweet potatoes (about 7 medium), peeled and quartered
2/3 cup sugar
1/2 cup milk
1/3 cup butter, softened
1 tablespoon candied or crystallized ginger (you can find this in the spice section of a nicer grocery store … not Wal-Mart)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup cornflakes, lightly crushed
1/4 cup packed brown sugar
1/4 cup chopped pecans
1/4 cup butter, melted
1. Place the sweet potatoes in a large saucepan and cover with water. bring to a boil. Reduce heat; covera nd simmer for 12-18 minutes or until tender. Drain. Mash sweet potatoes with the sugar, milk, butter, ginger, cinnamon, and nutmeg.
2. Transer to a greased 2-quart baking dish. cover and bake at 350 degrees for 20 minutes or until heated through.
3. Combine the topping ingredients; sprinkle over potatoes. Bake, uncovered, for 5-10 minutes or until topping is lightly browned.
Yield: 8 servings … or more if you are serving a lot of other foods. 🙂