Last week I posted a recipe for sweet potatoes with date honey. But I realize that date honey is not one of those stock items most people have in their pantry. I have a couple of jars of it because I use it for all sorts of recipes, but for those who don’t, and don’t want to buy any, here’s an alternative sweet potato dish that’s easy and make-ahead, also not overly sweet. Nice side dish for Thanksgiving or as part of a vegetarian meal.

Sweet Potatoes with Orange and Allspice

• 4 large sweet potatoes
• 3 tablespoons coconut oil, Earth Balance Buttery Spread or butter
• 1-1/2 teaspoons grated fresh orange peel
• 3-4 tablespoons dark brown sugar
• 1/2 teaspoon ground allspice (or substitute cinnamon or ground cloves)
• 1/2 cup orange juice (approximately)
• Salt, to taste

Preheat the oven to 400 degrees. Scrub the potatoes, prick the skin with the tines of a fork and roast them for 50-60 minutes or until tender. When the potatoes are cool enough to handle, scoop the flesh into a bowl. Add the Earth Balance (or other), orange peel, sugar and allspice. Mix thoroughly to blend ingredients. Add some of the orange juice, using as much of it as necessary to mix the ingredients to the desired consistency. Season to taste with salt. Place in a casserole dish to reheat. Can be made completely ahead.

For marshmallow topping: reheat the casserole until completely heated through, cover with marshmallows and reheat for a few minutes to brown the top.

Makes 8 servings