Only a few in our group at the Thanksgiving gathering actually enjoy sweet potatoes, but I do! My dear friend Jen and her family were up for the holiday. She and I had been talking about the menu for days and since she and her daughter also like them, I decided to try preparing them different this year. I had watched a segment of a Saturday morning Show with a reporter I like named Rena Sarigianopoulos. I had met this reporter who is a co-anchor of KARE 11 News Weekends and KARE 11 Saturday morning; some time ago when she was doing a “swap” job piece at our friends wine store. She’s really very nice! When I saw her preparing her Yiia’s (the Greek word for “grandma”) Sweet Potatoes before the holiday, I paid close attention and decided to give them a try! (I forgot to take a picture of a close up)
a pinch of nutmeg
Pecans (she doesn’t like them, but we do!)
There were no real measurements. Just watched and guessed! You start by boiling the potatoes (skin on) until you can pierce them with a fork. Drain them and let them cool.
Preheat the oven to 350 degrees. Grease the bottom of a metal roasting pan or dish with non stick cooking spray or butter
Sprinkle some sugar, brown sugar and cinnamon/nutmeg mixture on the bottom.
Peel the cooled potatoes (the skin should just fall right off) and slice in half. (Lengthwise) and layer them on the bottom of the pan. She actually used a larger pan and left about an inch between them, but I was limited to room in the oven at Thanksgiving and went this route! Sprinkle more sugar, brown sugar and cinnamon mixture on each potato.
Top each one off with a little pat of butter. Also if you’re using pecans, sprinkle them on.
Cover the bottom of the pan with water; about a cup. Be sure not to rinse off the topping, so pour in at an angle or between each if you have the room. Cover and bake for an hour and a half to two hours.
Pour the sauce at the bottom of the pan over the potatoes if you’re removing them from the dish!