The most perfect food in the world is a sweet potato. Whoever first dug these up out of the ground has a special place in my heart. I'm not even sure of the difference between a sweet potato and a yam, but if it's orange in the middle, I'll eat it. You could do so much with them, but the great thing about them is that you don't have to. You could simply throw it in the oven for an hour, open it up, sprinkle cinnamon on it, and eat it. Even I can do that (and I do)! ?They're even great after a long, hard workout. They'll replenish some of that energy you spent. They're bursting with vitamins!
No matter where I am, I make my mom's sweet potato recipe for Thanksgiving. Unless I'm with my mom, of course. Then she'll take care of it. It seems like wherever I go and I show up with my sweet potatoes, someone asks if I put marshmallows on them. Blasphemy! Why would I do that to a perfectly good food? A sweet potato is perfect as is, but can be so much sweeter with just a few little tweaks.
So against my better judgment, I'm going to share my mom's sweet potato recipe. Please don't steal it, awful cooking website. This is sacred stuff here.
Mom's Best Ever Sweet Potato Crisp
2 18 oz. cans sweet potatoes, drained & sliced 3/8 inch thick. OR 4 sweet potatoes cooked and sliced
1/2 cup butter, softened
1/4 cup flour*
1/2 cup brown sugar
1/4 cup whipping cream
1/4 cup finely chopped nuts
Place potatoes in a greased, shallow baking dish. Cover and bake at 350 about 15 minutes. Mix butter, flour, & brown sugar. Add cream & nuts. Mix well. Remove cover from potatoes. Spread mixture over sliced potatoes and broil 5 inches from the heat source for 5-7 minutes or until bubbly. It's best if some of it burns just a little.
*Since I'm generally gluten-free, I didn't have regular flour yesterday, so I used sorghum flour. It tasted fine but the consistency was weird. Just stick to the basics if you can.
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