OK, so we needed a little break from Thanksgiving fare…from squash, pumpkin, turkey leftovers, and the like. So we went on to cheeseburgers and tamales. But there are still some wonderful, easy to prepare holiday dishes to be shared. Like this one…
Sweet potatoes (not yams) about 5 large, peeled and sliced thin. If you have a mandoline, that is the perfect tool. If not, you can use the slicer on your food processor. No special equipment? Slice thin with a knife, that would work just fine.
Butter a baking dish, or use non-stick spray. Form a layer of overlapping sweet potato medallions. Sprinkle the top of each layer with the following:
- Coarse salt
- Fresh ground black pepper
- Freshly grated nutmeg
- Brown sugar
- Pumpkin pie spice
Repeat for a total of three layers. If it sounds odd to add salt and pepper to a sweet dish, do not let that stop you. This combination works so don’t be shy. I am a fan of fresh grated nutmeg, so I add that in addition to the pumpkin pie spice.
Pumpkin pie spice is a blend of:
- Ground cinnamon
- Ginger
- Lemon peel
- Nutmeg
- Cloves
- Cardamom
Pour cream over the sweet potatoes until about half way up the side of the baking dish. This 9 X 13 dish will serve over 20 people.
Baked covered with aluminum foil at 350 until the potatoes are al dente, about 1 1/2 hours. You might want to put the baking dish on an underliner, as it tends to bubble over. Remove foil and continue cooking until the potatoes are soft and the top is browned.
Holiday Tip: I make this a day ahead, cooking covered until al dente. Then I let it cool and refrigerate over night. Take out of the refrigerator about an hour before reheating. Cook uncovered until hot and bubbly. The best part: You can reheat this in the oven while your turkey is out of the oven and resting.
It is also a great dish to bring to someone else’s party. Once cooked, it transports well. Wrap it in aluminum foil and just heat it up when you get there. All the different spices make for an interesting dish, you’ll be a hero.
Speaking of being a hero, Aunt GeeGee (that would be me) is one too, with a new basketball court for my nephews! Here is Stone on the day before Thanksgiving. Nice shot! We took a break from cooking to shoot some hoops. By the way I don’t just shoot photographs, I’ve been known to shoot a three-pointer every once in a while too!
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These potatoes look wonderful and the spice combination rocks!
THANK YOU EVERYONE for your comments. There is a lot of confusion of yam vs. sweet potato. I am not an expert, but what I buy here in California at Whole Food looks like this: a lighter skin potato with a creamy pale yellow flesh is called sweet potato. A more brown ruddy skinned potato with oranger flesh is called a yam. For this dish I use sweet potato because it is more like a baking potato and is not as sweet as a yam. You could use either, I am certain yams would be good too. It would be a different dish, more sweet, less potato-y. Let me know if you try it. OK, gotta go practice my basketball shots now!
Lori Lynn
Im confused,sweet potoato or yam. I though sweet potatoes were orange.I know yams in Africa and the Carribean are more white in clor. Help! Either way it sounds like a heavenly dish.
The pictures along with your verses make me think that I might missed this blog for a long time. I will ask my mom to try this dish with potato.
I like sweet potatoes best with just butter and salt BUT this looks and sounds so good, I think I will give it a try for Christmas.