It’s Thanksgiving, not Top Chef.
Boil em and mash 'em with a shitload of butter and salt.
I baked a chicken last night, coated the bottom of the baking dish with olive oil, then lined it with thin sliced sweet potato. Put salt, cracked pepper, and garlic powder on the sweet tates, one tater made two layers. Spiced up chicken pieces and put them on top of sweet tater slices, added white wine, soy, and enough chicken broth that the tater sweets were covered, baked hour and a half at 375, removed the chicken and let the sweets finish getting tender, about 15 more minutes. Poured the liquid into a pan, added half and half and 3 tablespoons of flour water slurry, cooked it into nicely whisked sauce adding a bit more seasoning including just a bit of flaked red pepper. Chicken and sweet potatoes swimming in sweet creamy gravy, all portion control defeated…
also make sweet tate fries weekly, slice 'em up and make a tempura beer batter, 1 cup of flour, 1/4 cup corn starch, bottle of beer, black pepper, garlic and cayenne, deep fry at 350.
Not exactly a traditional Thanksgiving recipe, but I strongly recommend Twice Baked Sweet Potatoes with Feta and Sumac:
http://www.kalynskitchen.com/2011/04/recipe-for-twice-baked-sweet-potatoes.html
(I can’t be bothered trying to scoop them out of the skins and stuff them back in, so I just pop them out and mash it up in a casserole with the feta topping sprinkled across the top.)
Our favourite is Sweet Potatoes Anna. It’s one dish that’s guaranteed to be finished off at the Thanksgiving table.
Oh Parx, that sounds delicious and looks really beautiful too.
Also, the description says “glistening with butter” which makes damn near anything taste and look good.
I sometimes like to make it for meals other than Thanksgiving. When I do, I like to use a jumbo muffin pan and make individual portions. It looks quite posh when served this way.
I will add that you really need to have a mandoline to cut the potatoes thin enough, unless you really want to practice your knife skills.
And, it certainly should be glistening - that’s half the attraction of it!
Yuck on marshmallows. I make orange sweet potatoes. Similar to this recipe I found via Google, but with half as much sugar and the zest of an orange added to the sauce.