The grocery stores are full of sweet potatoes, which are among the most fall-appropriate residents of the produce department. This week, we'll share sweet potato recipes, any of which would be a perfect addition to your Thanksgiving table. Today's comes from epicurious.com and was originally published in Bon Appetit magazine in December of 2001.
INGREDIENTS
2 tablespoons (1/4 stick) butter
1 cup chopped onion
2 small celery stalks, stalks and leaves chopped separately
1 medium leek, sliced (white and pale green parts only)
1 large garlic clove, chopped
1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces (about 5 cups)
4 cups chicken stock or canned low-salt chicken broth
1 cinnamon stick
1/4 teaspoon ground nutmeg
1 1/2 cups half and half
2 tablespoons pure maple syrup
For directions on how to prepare this recipe, follow this link.
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