Anyone's mouth starting to water at the thought of the upcoming Thanksgiving feast that's ahead for us in the States? Mine is! I'm already coming up with a game plan to enjoy as much food as I can without making myself sick. You see, Polka is in my tummy in such a way that I have to eat very small meals throughout the day; I can't eat my normal sized portions because I would be VERY uncomfortable. Polka is taking up all my tummy room. So I'm planning on eating Thanksgiving dinner all throughout the day, if possible, because there's no way I'll be able to eat how I normally eat Thanksgiving dinner without being extremely miserable...and immovable.
One of the seasonal veggies I've grown particularly fond of over the past few years are sweet potatoes. I came across the following recipe for Cranberry-Glazed Sweet Potatoes on the Cooking Light website, and it caught my eye. And I'm so glad it did! It's super easy...and all done in the microwave! I used it as an accompaniment to a roast (the leftover meat will be used for French dips later this week) and a big green salad. You could substitute the salad for green beans, or the roast for pork or turkey. I highly recommend this recipe; the sweet combination of the potatoes and cranberries are great culinary accents together.
- 6 medium peeled sweet potatoes, cut into 1-inch pieces (about 3 pounds)
- 1/2 cup firmly packed brown sugar
- 2 tablespoons margarine or butter
- 2 tablespoons orange juice
- 1/2 teaspoon salt
- 1 cup whole-berry cranberry sauce
- Orange rind (optional)
Place potatoes, covered, in a 2-quart casserole dish; microwave at HIGH for 10 minutes or until tender. Combine sugar, margarine (or butter), orange juice, and salt in a 2-cup glass measure. Microwave at HIGH 3 minutes, stirring every minute. Add sugar mixture and cranberry sauce to potatoes; toss gently. Microwave at HIGH 10 minutes or until heated through, basting with sauce twice during cooking. Garnish with orange rind, if desired.
Serves 8.
Usually, I find that recipes short-change the amount of sauce, so to be on the safe side, sometimes I double it, which I did in this case. I doubled the amount of brown sugar, butter, orange juice, and salt, and I also used the whole can of cranberry sauce instead of just 1 cup. Of course, this alters the nutritional value, but we certainly enjoyed it! <grin> I think there would be enough sauce, however, if you didn't double it.
Have you posted a favorite fall recipe recently? Link to your specific post below using Mr. Linky; we'd love to see it!
I hope you all have a wonderful Tuesday, ya'll! And Happy Veterans Day! On this very important day, may all those who have served or are currently serving in the American Armed Forces know you are appreciated, honored, and greatly respected. Thank you. Thank you so much.
