Anyway, we were fortunate enough to be invited to celebrate Thanksgiving on October 11 (well, technically it was October 10) with some great friends. They pulled out all the stops and had a great spread. Most everyone contributed something. I decided to bring a little of the South to the feast.
Last year during Thanksgiving I made
I'm quite sure these will be making an appearance at American Thanksgiving too!
Allison's Southern Sweet Potatoes (there, I renamed it)
can feed up to 15 people if served as a side
5 lbs. of sweet potatoes (the fresher - and more local - the better!)
2 - 4 tbsp. butter
1/2 c. brown sugar
2 c. small marshmallows
Preheat the oven to 350 degrees.
Boil the sweet potatoes with the skins still on them. Enjoy the amazing, sweet smells that fill the kitchen. When the potatoes are tender (when poked with a fork), remove them from the water. Cut them in the half (or in quarters) and slide the skin off. Cut the remaining chunks into bite size pieces.
Place one half of the potatoes in a shallow rectangular baking dish (I used 9 x 13). Top with 1 - 2 tbsp. of butter (cut into small cubes) and up to 1/4 c. of the brown sugar. Layer the remaining potatoes on top. Cover these with the remaining small cubes of butter and the remaining brown sugar. Evenly place the marshmallows on top of this layer.
Bake for 25 - 30 minutes, until the marshmallows are slightly toasted and you can see the melted sugar and butter boiling in the bottom of the dish (if you can't see this, it's ok).
Seriously, try this! Even if you're not sure if you like sweet potatoes... a lot of people felt the same and still enjoyed this (or at least lied to me)!