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Cinnamon Glazed Sweet Potatoes with Walnut Toffee

turkey_wineWe always look forward to Thanksgiving when family and friends all come together to celebrate around delicious food and wine. We are always in search of new recipes to try alongside our family recipes. This is a delicious sweet potato recipe that is sure to please. We like pairing this dish with the 2010 Pinot Noir Dundee Hills. The lighter body of the 2010 vintage does not overpower the sweet potatoes, and also pairs nicely with the turkey.

Ingrediants

  • 6 pounds orange sweet potatoes or yams, peeled and cut into 2-inch chunks
  • 1 cup light brown sugar
  • 6 tablespoons unsalted butter
  • 2 teaspoons cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • Salt
  • Crunchy Walnut Toffee, coarsely chopped

Directions

  1. Preheat the oven to 400°. Spread the sweet potato chunks in two 9-by-13-inch baking dishes. Add 1 cup of water to each dish, cover with foil and bake for about 25 minutes, until the sweet potatoes are barely tender. Pour off any remaining water from the baking dishes.
  2. In a small saucepan, combine the brown sugar with the butter, cinnamon and nutmeg and cook over moderate heat until the butter is melted and the mixture is bubbling, about 4 minutes. Pour the mixture over the potatoes, stir to coat and season with salt. Bake for about 10 minutes, basting a few times, until the potatoes are tender and nicely glazed. Sprinkle the walnut toffee over the potatoes and serve.

 

 

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