Tuesday, November 24, 2009

Pamm's Sweet Potatoes

5 Comments

Is Monday too early to start cooking for Thanksgiving? I couldn't wait to try a sweet potato recipe. I figured I needed to give it a try and if it didn't work out, I'd know before Thanksgiving and if it was good, it would already be done and I will just heat it up on Thanksgiving.

I adapted this recipe from Recipe Source for my crock pot:

Pennsylvania Sweet Potatoes in Tangy Sauce

6 ea Large sweet potatoes
1 c Sugar
1/2 c Lightly packed brown sugar
1/4 ts Ground ginger
2 tb Cornstarch
1 c Unsweetened pineapple juice
1 ts Lemon juice
1 tb Low fat margarine

Place sweet potatoes in a large kettle and add water to cover. Cook over
medium heat until barely tender; drain. Peel and cut potatoes into fourths.
Arrange in a medium size casserole. Preheat oven to 350F. While potatoes
are cooking, combine sugars, ginger and cornstarch in a small saucepan. Add
pineapple juice and lemon juice. Stir over medium heat until sugars are
dissolved and mixture starts to bubble; stir in margarine. Pour sauce over
potatoes. Bake uncovered 50 to 60 min or until sauce is thickened.



Pamm's directions--omit the 1 cup of sugar!!! Peel and cube sweet potatoes and put in crock pot. Toss with the other ingredients. Cook until fork-tender. I cooked on low for 6 hours.

That big frozen thing in the middle is the juice from a can of pineapple chunks that I had drained, put in a Ziploc container and put in the freezer. I didn't know what I was saving it for, but it sure came in handy for this recipe. I'm going to save more juice I drain from fruit cans.



I stirred it about three times during cooking, but I don't think that was necessary, other than once to get the melted juice moved all around.

It turned out great. I did feel there was something missing, though, and it wasn't the cup of sugar. I looked through my spice cabinet and found some garam masala I got for another recipe and sprinkled some on, then gave it a quick stir. It was just right, so I decided to sprinkle the garam masala over the big pot of potatoes and stir it in.



I packaged up some of the potatoes for Thanksgiving Day and I put some in meal-sized containers and into my freezer for future meals.




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Sweet Potatoes on Foodista

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5 comments:

susan November 24, 2009 at 8:23 PM

I checked out the garam marsala--I was unfamiliar with it. This is definitely different from what we usually serve. Ours ends up being almost like dessert. This recipe would be a different twist! Have a happy Thanksgiving!

Yvonne @ StoneGable November 24, 2009 at 9:24 PM

Hi Pam- Some very good ideas here. I like that you freeze juice from canned fruit. I could put this in my smoothies!

This recipe sounds delicious and healthy.
Thank you for this wonderful recipe!
Yvonne

Cole November 24, 2009 at 10:12 PM

Great idea to package some up for future dinners. :-)

shopannies November 25, 2009 at 7:53 PM

son in law loves these my family real does not but this recipe may change things

Nicole Feliciano November 26, 2009 at 11:48 AM

Never too early for Sweet Potatoes. Happy Thanksgiving and thanks for being so generous and sharing on Momtrends.

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