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18 October 2004

Sweet Potatoes: Not just for Thanksgiving

Baked potatoes can be a little dull. When it gets cool, I start craving sweet potatoes. This recipe is incredibly easy (almost fool-proof!); yet the results are mouthwatering.

Baked Sweet Potatoes with Ginger-Molasses Butter

4 Sweet Potatoes; rinsed
1/2 stick unsalted butter, room temperature
2 t golden brown sugar
1/2 T mild-flavored (light) molasses
1/3 t ground ginger
1/4 t ground cinnamon
Pinch of ground cloves
2 T finely chopped crystallized ginger

Preheat oven to 350°F. Pierce sweet potatoes in several places with fork; bake on rimmed baking sheet until tender when pierced with fork, about 50 minutes.

Meanwhile, mix butter, brown sugar, molasses, ginger, cinnamon and cloves in bowl to blend. Stir in crystallized ginger. Generously season with salt and pepper.

Cut lengthwise slit in each potato and press in ends to open top. Spoon 1-2 tablespoons ginger-molasses butter into each serve.

This is a great accompaniment to pork roast or brisket. It's also fine with a salad. Try these sweet potatoes with a Viognier or Gewurztraminer for a taste-bud party in your mouth. Two good wine bets: Jepson Viognier ($12), California; or Pierre Sparr Gewurztraminer Reserve ($16), France


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