Each Christmas Eve, our neighborhood women's group puts together a Christmas Eve feast for the fire station up the street. Each year for the last five or so, I've made sweet potatoes. I started out making the ones with the marshmallow festival on top, and have decided that these tubers taste better just a little more plain, and not quite so sweet.
Firehouse Sweet Potatoes
By Tina Brickley Engberg
Makes: 1 large roasting pan (enough for a crowd)
Preheat oven to 350 degrees
Preparation Time: 5 minutes, then 20-30 minutes
Cooking Time: 50 minutes, then 30 minutes (to reheat)
8 good sized sweet potatoes (enough for just over two quarts cooked)
1 lemon (to juice and zest)
1 tsp. ground cinnamon
1/2 cup coconut flakes
8 oz. can of crushed pineapple
Canola Spray for pan
Wash and prick sweet potatoes and put on a baking sheet (they'll drip a little as they cook). Bake in 350 oven for about 50 minutes. The thicker the sweet potato, the longer it will take to cook. Remove from oven and allow to cool (30 minute to an hour). When potatoes are cool enough to touch, remove the skins and discard or compost. Put potatoes in a big mixing bowl. Mash with a potato masher to get rid of the biggest lumps.
Using either a stand mixer or a hand mixer, whip the potatoes until soft. Add cinnamon, the juice of one lemon, the zest from one lemon, the pineapple and coconut flakes.
Prepare baking dish with Canola oil spray and spread the mixture evenly in the pan. Reheat before serving about 30 minutes in a 350 degree oven.
|Roasting sweet potatoes makes for easy skin removal|
|Mash with a potato masher to break up the big chunks|
|You might even find a willing helper in the kitchen, and yes, my microwave serves as my "fridge" for magnets.|
|Firehouse Sweet Potatoes ready to reheat and go to the feast|