Holiday Spiced Sweet Potatoes
Spiced Sweet Potatoes are a seasonal favorite here. Rich with cream and warm spices, it’s a perfect winter holiday dish. And with its ease of preparation, its a great dish to assign to a guest who generously offers, “Can I help you in the kitchen?”
This year my thanks go to Wendy for her flawless execution of the sweet potato recipe. Merci Wendy!
- approx. 3 large sweet potatoes, peeled, thinly sliced
- brown sugar
- kosher salt
- fresh ground black pepper
- fresh grated nutmeg
- pumpkin pie spice (cinnamon, ginger, lemon peel, nutmeg, clove, cardamom)
- whipping cream
Butter a baking dish. Form a layer of overlapping sweet potato medallions. Sprinkle the top of the layer with brown sugar, salt, pepper, nutmeg, pumpkin pie spice. Repeat layers to fill the dish, leaving an inch at the top so it doesn’t bubble over while cooking.
Pour cream over the sweet potatoes until the bottom half of the potatoes in the dish are submerged in cream, take care not to add more cream than half-way up the potatoes. Bake covered at 350° until the potatoes are tender, about 1 1/2 hours. Uncover and continue cooking slightly longer, about 10 minutes, so the top is lightly browned. Serve with salt & fresh ground pepper.
This dish can be made a day ahead. Let cool to room temperature, cover, and refrigerate. Reheat in a 350° oven until the dish is hot, but take care not to over cook.