I scored this recipe off The Kitchen, thank you Katie Lee, and although it was touted as a Thanksgiving and holiday recipe, I made it tonight and we enjoyed it with marinated, grilled flank steak (amazing). This was super easy and delish, and if you don’t want to include the glaze, the roasted sweet potatoes were to the moon on their own (I had to do a little tastey tastey).
Again, I almost burnt the almonds while toasting (saute in butter) because I multi-task too much, and was hoping that KSU could pull off a win 😦 Anyway, here’s my taters, drizzled with EEO, then add salt and fresh cracked pepper:
In the oven they went while I enjoyed the beautiful weather outside. Made the glaze ahead of time and just let it chill (remember, EASY recipe):
Here’s my final product, and it tastes much better than it looks, but that’s typical cuz I’m not a photographer, and my new phone got wet and died in the rainstorm out in the cove at the lake this summer 😦
Yes, I need to break loose and buy a new one (with insurance.) This weather makes me miss boating life, so am sharing a pic of my boat, which I miss! Can’t wait for March!!!!
Actually looks better now since I’ve added a KSU and American flag to the antenna!
Enjoy this time leading up to the holidays, and pray for our friends in France and those working so hard to keep us safe here in America, where we are soo lucky to live! I know I have followers from several other countries, so prayers to you as well for your safety!
~Connie Kaye
Cranberry Glazed Sweet Potatoes
Approximately 5 medium sweet potatoes, or 3 large
2 tbsp olive oil
salt and freshly ground black pepper
1/2 cup cranberry juice cocktail
3 tbsp brown sugar
2 tbsp butter
1/2 tsp cinnamon
1/4 cup sliced toasted almonds
On a baking sheet, toss together the sweet potatoes, oil and salt and pepper. Roast until the potatoes are golden brown and cooked through, 30 to 40 minutes.
In the meantime, in a small saucepan over medium-high heat, reduce the cranberry juice by half. Add the brown sugar, butter and cinnamon, stirring to dissolve and incorporate.
When the potatoes come out of the oven, add them to a large bowl. Pour the glaze over top and toss to coat completely. Serve topped with the toasted almonds.
Connie Kaye's Kitchen 