April 25, 2017
Dinner, Side Dishes, Dairy,
Vegetables, Potatoes , Southern, Budget-Friendly, Easy/Beginner Cooking, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Oven Roast, Gluten-Free, High Fiber, No Eggs, Vegetarian, Make it from scratch, Spices, Butter/Margarine, Kosher Dairy more
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"Tasty sweet potato recipe that brings out the natural sweet potato flavor. Grandma Hill is Vivian Howard's (from a Chef's Life) grandmother."
Preheat your oven to 350°F. Slip the skins off the roasted sweet potatoes and slice them into 1 1/2-inch-thick rounds. Lay the rounds flat on the bottom of a baking dish just large enough to hold them in a single layer with about half an inch separating each round.
In a small bowl, stir together the sugar, cinnamon, salt, and nutmeg. Sprinkle each round with equal parts of the sugar mixture and dot the top of each round with cold butter. Grate the orange zest right over the sweet potatoes. Cover with foil and bake for 30 minutes. Remove the foil and bake another 10 minutes so things caramelize a little.
Common sense tells you to serve these warm, but I actually prefer them room temperature. Do whatever works for you.
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This was a spectacular sweet potato recipe. I'm one of the few in my family who likes sweet potatoes, and this was one of the best ways to prepare them. I really enjoyed this dish. The house smelled so good while it was baking in the oven, too. Thank you for sharing your recipe, ForeverMama.