As a make-up for missing yesterday’s blog, here’s a recipe I mentioned earlier today that some people asked for. It comes from, I think, the 1975 edition of the Better Homes and Gardens Cookbook, with a few alterations.
SWEET POTATO-CASHEW BAKE
2 lbs. sweet potatoes (recipe says “2 medium,” whatever “medium” means)
1/2 cup packed brown sugar
1/3 cup broken cashews (a little more wouldn’t hurt, you’re just going to buy a can and use the rest for snacks, right?)
1/4 tsp. ground ginger
1 15-oz. can peach slices in juice (original recipe called for a smaller can which is now hard to find)
3 tablespoons butter
Cook the sweet potatoes (see below for instructions). Cool, remove skins, and cut crosswise into thick pieces. Combine the brown sugar, cashews, and ginger in a small bowl. Drain peaches well. In a 10x6x2 inch backing dish, layer half each of the sweet potatoes, peach slices, and brown sugar mixture. Repeat layers until done. (Since everything is already cooked, don’t worry about size of pan if you don’t have the exact one called for.)
Dot with butter. Bake, covered (aluminum foil is fine if your dish doesn’t have a cover) in a 350 degree oven for 30 minutes. Uncover, bake 10 minutes longer. Spoon the brown sugar syrup that has formed over the potatoes and peaches before serving. Serves 6 to 8.
Cooking sweet potatoes: for some reason I’ve always boiled them for this recipe but this year I may try baking. Anyway, to boil, wash the sweet potatoes and cut off ends and any obvious woody parts. Boil in lightly salted water to cover, 25-35 minutes. If you want to bake instead, it’s 375 degrees for 40-45 minutes. In either case you’ll want to allow yourself enough time for the sweet potatoes to cool before you peel and slice them. This recipe is a fine one to prepare the day before Thanksgiving up to the point of putting it in the oven. When traveling to someone else’s house I’ve had good luck either bringing it fully baked and reheating in microwave or, if arriving just before dinner, just doing the last 10 minutes of baking at the destination.For another sweet potato variation, I tried this recipe from the Penzey's Spices catalog recently. It was good, but it made a huge amount so you’d have to reduce the recipe unless you have a real crowd, I think. Here is the link:Orange Spice Mashed Sweet Potatoes.