It took me some time to decide what I would post as the very first recipe here on NLU. I wanted it to be simple, but not condescendingly simple, but it also had to be good and something worth entertaining with.
With fall creeping up real quick and the cold and rainy upon us its time to bulk up our diets with some hearty seasonal offerings, and not much says autumn like sweet potatoes. This is the recipe for my soon-to-be world famous candied sweet potatoes. Note, this is not a healthy dish, this is a make-you-fat-so-you-dont-die-from-hypothermia kind of dish. Its damn good though.
- 3 large sweet potatoes, peeled, and cut into large pieces (I usually just split the potatoes in half, long ways, and then cut thick semi-circular pieces about 1″ wide)
- Half a pound of brown sugar
- 1 cup of good maple syrup
- 1 tbsp of Sriracha or half a tsp of cayenne pepper
- 1 stick of butter
- Salt and Pepper
- Pour the sugar, syrup, spicy stuff , salt, and pepper into your mixing bowl and whisk well. The syrup and the sugar wont want to combine immediately but keep whisking and eventually the mixture will homogenize.
- Add in your peeled sliced sweet potatoes and toss them in the mixture.
- Dump the coated sweet potatoes into your casserole or baking dish, use the whisk to scrape out the excess syrup mixture and drizzle it evenly over the potatoes in the pan.
- Take the butter and cut it into small pieces and scatter them all over the top of the potatoes
- Cover your pan and bake this on 325F (300F for convection ovens) for about 45 minutes, or until the potatoes are nice and tender
Marshmallows? We dont need no damn marshmallows.