It will be a tiny Thanksgiving dinner for us this year. It’s sad. And yet, I am still thankful that my kids and grandkids will celebrate separately and we will FaceTime during the day to send virtual hugs. And we will hope that next year we can go back to the large, crowded, noisy celebrations of days gone by.
Also, I am thankful that my brother and sister-in-law, who live nearby, will have dinner with us, seated far apart.
So, a scaled-down dinner. I know everyone will want sweet potatoes, so here is the scaled-down version of a dish I sometimes serve. It’s enough for 4 or 6 so maybe there will be some leftovers.
Btw, you can set this up ahead and pop it into the oven at the last minute.
Honey-Spice Sweet Potatoes
3 medium sweet potatoes
1/4 cup honey
1/4 teaspoon salt or to taste
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon freshly ground nutmeg
1 teaspoon freshly grated orange peel
3 tablespoons orange juice
1 teaspoon lemon juice
1-1/2 teaspoons cornstarch
1 tablespoon water
1-1/2 tablespoons vegetable oil, butter, margarine or coconut oil
Peel the sweet potatoes, cut them into chunks and place in a saucepan. Cover with lightly salted water and bring to a boil over high heat. Lower the heat and cook for 15-18 minutes or until the potatoes are fork tender. Drain under cold water and place in a lightly oiled casserole dish. In another saucepan, combine the honey, salt, cinnamon, ginger, nutmeg, orange peel, orange juice and lemon juice. Bring the ingredients to a boil over high heat, stirring occasionally. Mix the cornstarch and water together to form a paste. Spoon the paste into the boiling honey mixture and stir briefly until the sauce thickens. Stir in the vegetable oil. Pour the sauce over the potatoes. Set aside. About a half hour before you are ready to serve the dish, preheat the oven to 375 degrees and bake the casserole for about 20 minutes.
Makes 4-6 servings