Seasonal Eats
Will's Favorite Sweet Potatoes
6 to 8 servings
3 lbs sweet potatoes, scrubbed
2 Tbsp. butter, plus extra for greasing the baking dish
1 Tbsp. minced fresh gingerroot
1/3 c. maple syrup
1/3 c. water
- Place the sweet potatoes in a large pot and cover with several inches of water. Bring to a boil; reduce the heat and simmer until a fork slides through potatoes with just a little resistance, about 15 minutes. Drain and cool.
- While potatoes cook, melt butter in a small saucepan. Add ginger and saut* over medium heat until fragrant, about 1 minute. Stir in maple syrup and water. Remove from heat. Season with salt/ pepper to taste.
- Preheat oven to 375. Butter a 9x13-inch baking dish.
- When cool, peel and cut the potatoes in half lengthwise. Cut the halves crosswise into 1-inch chunks. Place potatoes in the baking dish and pour the maple mixture over. Cover the dish with aluminum foil and bake, stirring once, for 45 minutes. Remove the foil, stir potatoes, and bake until they are completely tender and the glaze has thickened, about 15 more minutes. Serve immediately. (adapted from Vegetables Every Day, by Jack Bishop)
Pumpkin Tea Bread
(From Meredith Bell - adapted from The Charlotte Cookbook)
2 c. pumpkin (1 can)
3 c. flour
3 c. sugar
1 c. oil
3 eggs
1 tsp. each of baking soda, baking powder, nutmeg, cinammon, and ground
cloves
Optional: 1 c. nuts, 2/3 c. raisins
Add sugar to oil and mix well with an electric mixer. Add pumpkin and eggs. In a separate bowl, mix spices and flour together. Add to liquid ingredients and mix well. Add optional ingredients, as desired. Pour batter into lightly-greased pan. Bake at 350 F for 1-hr & 15 min. or until knife comes out clean. Smells wonderful when baking!