Hey guys! As we’re moving into pre-Thanksgiving preparation time, I’ve been dreaming up my ideal Thanksgiving meal… the one that’s going to make up for the last 5 years I’ve not had it in Japan! I wanted to share some of the recipes with you. I hope you’ll give them a try and they’ll become part of your yearly traditions as well!
One of my ultimate favorite things at Thanksgiving in sweet potatoes. Of course we have sweet potatoes in Japan, but they’re actually a completely different vegetable! And they’re definitely not prepared in the same way.
So in honor of the American sweet potato, here’s my favorite dish. It’s from an old version of the Better Homes and Gardens Cookbook, which is a staple in our family, no matter how old it it!
Sweet Potato Cashew Bake (serves 6-8)
- 6 medium sweet potatoes (2lbs) or 1 2lb can of sweet potatoes
- 1/2 cup packed brown sugar
- 1/3 cup broken cashews
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- An 8 3/4 oz. can of peach slices
- 3 tablespoons butter
- If you’re using raw sweet potatoes, peel and cook them in boiling water until tender, then drain. Cut crosswise into thick pieces. If you’re using canned sweet potatoes, drain and give them a quick rinse.
- Combine brown sugar, cashews, ginger, and 1/2 tsp. salt.
- Drain peaches well.
- In a 10x6x2-inch baking dish layer half each of the sweet potatoes, peach slices, and brown sugar mixture. Repeat layers. Dot with butter.
- Bake, covered, in a 350 deg. over for 30 minutes. Uncover; bake about 10 minutes longer. Spoon brown sugar syrup over before serving.
MS the Younger’s notes:
The brown sugar can sometimes be a little much, especially if your potatoes are quite sweet. I suggest cutting down a little – maybe 1/3 less. And absolutely use salted butter to dot your potatoes, it balances the sweet nicely!
~MS the Younger