Thursday, November 24, 2011

Scalloped Sweets and Cranberries

This was presented as an alternative to the traditional sweet potatoes with marshmallows on top. Nobody actually said much about it one way or the other. Through not reading the recipe, I mashed the sweet potatoes. They are not supposed to be mashed, although it doesn't really make much difference one way or the other.
While I was peeling and mashing, my husband was eviscerating the turkey, having read in the New York Times that turkey cooks better if you split it in half. It was actually very good, although it deprived the guests of the sight of the Norman Rockwell like turkey. We don't plonk it down and carve it at the table anyway. Bob carves it before we eat and then everyone serves themselves. It did taste better. If you want to do it next year, get yourself a really good pair of shears, because you have to cut out the backbone.
You have to make homemade cranberry sauce to make this recipe. This is not a major event. You can set it to boil while you do something else, like make a last pass with the vacuum cleaner or scrub off the sinister looking streaks on the floor, which is what I was doing when the first guest arrived.

Scalloped Sweets and Cranberries

6 sweet potatoes cooked, peeled and sliced lengthwise
1 1/2 cups homemade whole cranberry sauce
3/4 cup water
1/2 cup brown sugar
3/4 teaspoon grated orange rind
3/4 teaspoon cinnamon
1 1/2 tablespoon butter

1. Preheat the oven to 325 degrees.
2. Place the sweet potato slices in a greased two-quart casserole.
3. Combine the cranberry sauce, water, brown sugar, orange rind and cinnamon in a saucepan. Bring to a boil and simmer five minutes.
4. Add the butter and pour over sweet potatoes. Bake twenty minutes. Makes six servings.

No comments:

Post a Comment