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Holiday Sweet Potatoes

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Introductory Comments

Being from the south sweet potatoes, smothered in marshmallows, makes an appearance at every Thanksgiving feast and the youngest generation, especially, always consumes it with relish. My mother created this take on the dish using Suzanne's Specialties Ricemellow Cream.

Yields

8 Servings

Ingredients

4-6 sweet potatoes, cut in large chunks 1 cup pecans juice from 1 orange or 1/3 cup pear juice 2 tablespoons almond oil 1/2 cup rice syrup or maple syrup (or to taste) 1/2 container Suzanne's Specialties Ricemellow Cream (optional)

Directions

Preheat the oven to 375F. Boil the sweet potatoes in a large pot of water for 30 minutes, until tender. Remove the sweet potato chunks from the water and place in a large casserole dish. Sprinkle with pecans and drizzle with juice, oil, and rice syrup. Bake for 45 minutes. Dot with Ricemellow Cream and broil for 5 minutes until Ricemellow Cream is lightly toasted. Cool for 10 minutes and serve.

Health Topic

Variations

Organ/Organ System

Picture

sweet pot mallow.jpg

Condition

Dietary Options

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