Epicurious.com currently has one of the handiest tools on its site. Just today, I found this Seasonal Ingredient Map, which lets you click on any state and it will tell you what's in season locally.
After clicking on Georgia, I saw a list of several of my favorite veggies, including sweet potatoes. According to this map, sweep potatoes are in season here now, so I decided to use them in a simple dish that has definite fall flavors—maple-glazed sweet potatoes with toasted pecans.
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I went sort of light on the brown sugar, but you can make this sweeter by adding another tablespoon if you'd like. Enjoy!
Maple-Glazed Sweet Potatoes
2 sweet potatoes, diced
1 Tbsp. vegan margarine
1/4 cup maple syrup
1 Tbsp. brown sugar
1/3 cup chopped pecans
•Place the diced sweet potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 20 minutes. Remove from the heat and drain.
•Preheat the oven to 375°F. Prepare a casserole dish with nonstick cooking spray or margarine.
•Place the margarine, syrup, and sugar in a small bowl and microwave for about 35 seconds, or until the margarine is melted.
•In a medium mixing bowl, toss the sweet potatoes, margarine mixture, and pecans, then pour into the casserole dish.
•Bake for 10 minutes.
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Comments ( 2 )
I'm so making this for Thanksgiving! THANKS!!
Posted by Doody Mac | November 5, 2008 4:05 PM
Posted on November 5, 2008 16:05
This looks incredibly appetizing. Waterless cookware would allow you to cook those sweet potatoes right in the pot without adding water. That means all those natural sugars and nutrients would stay right there in the potato, instead of being drained out in the excess water:)
Posted by Just Smart Living | November 5, 2008 4:41 PM
Posted on November 5, 2008 16:41