14 November, 2017
Let The Auditions Begin – Savory Sweet Potatoes
Thanksgiving dinner is only about a week away and I still have to get the menu together. What I’ve learned over the years is to try out new recipes before feeding it to dinner guests. Does that always work? Well, no, but I do warn guests that they are being “guinea pigs” if I serve an untested recipe.
So I’m beginning to audition new recipes for the big turkey day. I have books, magazines, and printed recipes from the internet strewn all around. I’d like to say this mess is contained to the kitchen table, but no. I have to keep moving the Fall decorations as I expand my resource mess in search of the perfect Thanksgiving recipes.
This year I wanted to try a savory sweet potato recipe. Did it earn a place on our Thanksgiving table? You’ll have to read on to find out.
For taste testing purposes, I cut the recipe in half and those are the measurements I have listed in the recipe card below. However, if you are serving a table full of people I would recommend doubling the recipe (which is really using the original recipe proportions). Get it?
One long narrowish sweet potato made enough for four servings for hubby and me. The original recipe used three sweet potatoes for four generous servings. With all the other food served at Thanksgiving, I would guess that the full recipe would yield at least 8 servings. You will have to be the judge what will work best for you and your intended guests.
Instead of packing brown sugar between the slices, this recipe uses thinly sliced garlic and thyme leaves, drizzled with butter and then sprinkled with salt and pepper.
The sweet potato slices were supposed to come out crispy. The first couple of slices in the pan were, but the rest did not crisp, except a little on the edges. That was okay with me because the potatoes were cooked through and tasted good. Hubby, however, missed the brown sugar sweetness of traditionally prepared sweet potatoes.
- 2 tablespoons melted butter (4 tablespoons)
- 1 large sweet potato (buy one long and lean - rather than short and bulkier) (3 large)
- 2 cloves garlic thinly sliced (3 cloves)
- Salt and pepper to taste (2 teaspoons salt, 1 teaspoon pepper)
- Sprigs of fresh thyme
- Prep baking dish, coating with half the melted butter. (I lined the baking dish with non-stick foil and saved the melted butter to drizzle on top of the potatoes.)
- Wash potatoes well, removing any strings or bumps, and keeping the skin on.
- Cut potatoes into thin rounds about 1/8" thick.
- Put slices in the baking dish and tuck the garlic and thyme into the slices.
- Brush melted butter along the top ends of the potatoes and let butter fall between the slices.
- Season with salt and pepper.
- Bake in preheated 400 degree oven until potatoes are tender and crisp - about 1 1/2 hours.
- Microwave the potatoes for a few minutes to make them easier to cut.