Nashville Sweet Potatoes (Serves Two)
2 large sweet potatoes
1 tablespoon coarse kosher salt
3 tablespoons unsalted butter
3 tablespoons dark brown sugar
1/2 cup Tennessee Gourmet® Apple & Spice sauce (any flavor)
1/2 cup dried sweetened cranberries (Craisins® or similar)
Coarse kosher salt & freshly ground black pepper, to taste
Pare potatoes and slice into 1/2-inch diagonal pieces. Place potatoes in a medium saucepan and cover with cold water. Add salt and bring to a boil over medium heat. Cook until the potatoes are barely tender, about 6 to 7 minutes. Drain well and place in a buttered casserole dish.
Preheat the oven to 375 degrees F.
In a small saucepan over medium heat, melt the butter and add the brown sugar. Cook, stirring often, until the sauce begins to caramelize. Add the Apple & Spice sauce and the dried cranberries; stir to combine. Pour the sauce over the sweet potatoes. Cook in a preheated oven, stirring occassionally, for 20 to 30 minutes. Season to taste with salt and pepper.
2 large sweet potatoes
1 tablespoon coarse kosher salt
3 tablespoons unsalted butter
3 tablespoons dark brown sugar
1/2 cup Tennessee Gourmet® Apple & Spice sauce (any flavor)
1/2 cup dried sweetened cranberries (Craisins® or similar)
Coarse kosher salt & freshly ground black pepper, to taste
Pare potatoes and slice into 1/2-inch diagonal pieces. Place potatoes in a medium saucepan and cover with cold water. Add salt and bring to a boil over medium heat. Cook until the potatoes are barely tender, about 6 to 7 minutes. Drain well and place in a buttered casserole dish.
Preheat the oven to 375 degrees F.
In a small saucepan over medium heat, melt the butter and add the brown sugar. Cook, stirring often, until the sauce begins to caramelize. Add the Apple & Spice sauce and the dried cranberries; stir to combine. Pour the sauce over the sweet potatoes. Cook in a preheated oven, stirring occassionally, for 20 to 30 minutes. Season to taste with salt and pepper.
