Do you make the same dishes every Thanksgiving? Over here, some dishes appear every year of course – like turkey, stuffing, mashed potatoes, and gravy. But the vegetables vary, so does the soup. I also make my Holiday Spiced Sweet Potatoes each year, but this time they are getting a twist. I’m making them with purple-fleshed sweet potatoes that I find at the Korean market. Spiced Sweet Potatoes are a seasonal favorite. Rich with cream and warm spices, it’s a perfect winter holiday dish. And the purple potatoes add a dash of mystery.
Holiday Spiced Purple Sweet Potatoes Recipe
- purple sweet potatoes, peeled, thinly sliced
- brown sugar
- kosher salt
- fresh ground black pepper
- fresh grated nutmeg
- pumpkin pie spice (cinnamon, ginger, lemon peel, nutmeg, clove, cardamom)
- whipping cream
This recipe does not have exact measurements as the amounts depend on the size of the casserole dish and the size of the potatoes. Simply “dust” each layer of potatoes with the spices, and generously “sprinkle” the sugar.
Butter a baking dish. Form a layer of overlapping sweet potato medallions. Dust the top of the layer with salt, pepper, nutmeg, pumpkin pie spice. Then sprinkle generously with brown sugar. Repeat layers to fill the dish, leaving an inch at the top so it doesn’t bubble over while cooking.
Pour cream over the sweet potatoes until the bottom half of the potatoes in the dish are submerged in cream, take care not to add more cream than half-way up the potatoes. Bake covered at 350° until the potatoes are tender, about 1 1/2 hours.
Sprinkle brown sugar on top. Serve with salt & fresh ground pepper on the side to balance the sweetness of the dish.