I love to cook. And, vegetables are actually something that I generally don't do a lot of--not from a fresh source, at least. So, I welcomed the challenge.
I chose a Thanksgiving standard (sweet potatoes), and something a little out of season (asparagus). But, the colors and taste were fantastic!
We'll start with the sweet potatoes, recipe courtesy of Sunny Anderson. (I'll sink my teeth into any vegetable containing a large amount of brown sugar and marshmallows.) Oh, and see that tiny knife off in the distance? When chopping up sweet potatoes, make sure to have a good knife on hand, or prepare to do battle with the potatoes. Most of my cooking knives are in Austin, TX. This makes for difficult times when cooking in Baltimore, MD.
Ingredients.
2 tablespoons butter
2 cups of brown sugar
1.5 cups of water
2.5 pounds of sweet potatoes
1 lemon, sliced and seeded
3 cups of marshmallows (I used the whole bag!)
Heat oven to 350 degrees.
In a large pot, melt 2 tablespoons of butter. Stir in brown sugar and water. Bring to a boil, then lower and simmer while stirring until reduced and thickened, about 10 minutes.
Peel potatoes and cut lengthwise, then again making long quarters. Cut these into 1-inch pieces. Place in a separate large pot of boiling water and cook for about 5 minutes. (Potatoes should give a bit when poked with a fork.)
Drain the potatoes and arrange in a single layer, buttered 13 x 9-inch baking dish. Pour the syrup over the potatoes, making sure it covers the potatoes.
Place lemon slices on top and bake for 35 minutes, spooning syrup over potatoes twice during that time. Potatoes are done when they are tender to the fork.
Remove the lemon slices and top with marshmallows. Place back in the oven at 400 degrees until the marshmallows puff up and turn brown--just about 10 more minutes.
ENJOY!!
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