Carmelized Sweet Potato Wedges

Carmelized Sweet Potato Wedges

from The Thanksgiving Table by Diane Morgan

Ingredients:

5 tablespoons unsalted butter
4 large dark-orange-fleshed sweet potatoes (probably labeled "yams"; about 4 pounds total), peeled, cut crosswise in half, and cut then into 1/2-inch wedges
3/4 cup packed dark brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/8 teaspoon ground ginger
1 teaspoon salt

This and many other wonderful
recipes may be found in
The Thanksgiving Table
by Diane Morgan
from Chronicle Books

Forgive me. I know this is the sweet that is supposed to have miniature marshmallows melted on top, but I can't bring myself to write such a recipe because I don't like the sticky-sweet topping. Many do; it's one of those fond childhood taste memories. I just happen to be one of the loyal opposition. The combination of sweet potatoes and marshmalllows goes back to the 1920s, when Florence Taft Eaton published a recipe called Sweet Potatoes de Luxe in Good Housekeeping. Though she didn't create the recipe for Thanksgiving, over time, the tradition evolved. If a marshmallow topping is part of your Thanksgiving tradition, the see the Cook's Note for directions.

Set a rack in the center of the oven and a second rack in the upper third. Preheat the oven to 400°F. Coat a 9-by-13-inch baking pan with 1 tablespoon of the butter. Put the sweet potatoes in a large mixing bowl.

In a small saucepan, melt the remaining 4 tablespoons of butter over medium heat. Add 1/4 cup of water, the brown sugar, cinnamon, nutmeg, ginger, and salt. Bring to a simmer, stirring constantly, and cook just until the sugar has dissolved. Pour evenly over the potatoes and toss to coat well.

Arrange the sweet potatoes in the prepared baking pan, and cover the dish tightly with foil. Bake in the center of the oven until the sweet potatoes are tender when pierced with a fork, about 45 minutes. Uncover, raise the oven temperature to 475°F, and baste the sweet potatoes. Bake them in the upper third of the oven until the syrup thickens and the potatoes caramelize at the edges, about 20 minutes longer. Serve immediately, or keep warm in a low oven for up to 30 minutes. Baste just before serving.

Cooks Note:

For the marshmallow variations, you'll need 2 to 2 1/2 cups (about 5 ounces) of miniature marshmallows. Just before serving, spread the marshmallows on top of the sweet potatoes. Broil until the marshmallows are lightly browned, about 2 minutes. Serve immediately.