Is it just me or does everyone else think that life goes from holiday to holiday?
Rosh Hashanah/Yom Kippur — Sukkot — weren’t they just a few days ago?
And now, Thanksgiving is coming. I already ordered a turkey. Already have my menu planned.
It includes this sweet potato dish which I served recently to much acclaim.
Bonus to this dish? You can prepare this ahead up to adding the raisins and ginger. How easy is that?
Sweet Potatoes with Raisins and Ginger
3 medium sweet potatoes
3 tablespoons vegetable oil
3 tablespoons honey or maple syrup
cinnamon, salt
Cayenne pepper (or use Aleppo pepper), optional
1/4 cup raisins
1/4 cup chopped crystallized ginger
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Peel the sweet potatoes, cut them into bite size pieces and place on the baking sheet. Heat the vegetable oil and honey together until warm and easy to combine; pour over the pieces and toss to coat them. Sprinkle lightly with cinnamon, salt and pepper if used. Roast for 14-15 minutes, turning the potatoes 2-3 times, or until softened. Add the raisins and crystallized ginger, toss and continue to bake for another 5-6 minutes or until the potatoes are crispy and tender..
Makes 4 servings