It’s no secret. My sister (*coughbestfriendimetonline4+yearsagocough* is Cherokee. So much, infact, that her ringtone on my phone for the longest time was the most amazing thing ever. The fact that we called eachother a lot made it even better.
“CHEROKEE PEOPLE! CHEROKEE PRIDE!”
Well, I’m part Native American, too. No idea how much, but I know it’s in there. Which is why I’m one of the few Asian-American’s that can tan like it’s nobody’s business..and why people constantly mistake me for being Mexican.
My first time ever making a Thanksgiving dinner by myself, she was visiting. It was after Dot was born, and I kidnapped her and Logan for a month. The best month ever, might I add. She helped me figure out what to make, I converted her to a from-scratch cooker.
Yeah, that’s not completely true. Let’s say she cooks MORE things from scratch now.
This? This was one of our favorites. And the kids’ favorite. They were like vultures. No joke.
Suh-weeeeeeeeeeeet potatoes. Yum.
Super Sweet Potatoes
4-5 whole sweet potatoes
1/2 – 1 stick butter
1 c. pure maple syrup
Now, It’s been years since I first made these, so I may be a bit off on the measurements because it comes second nature to me now. But either way, you can bet these are amazing.
First, peel your potatoes. This? This kinda sucks. The sweet potato isn’t as…”juicy”..as, let’s say, a russet. It actually feels really dry and weird.
Then start cutting it into bite size pieces. The easiest way (for me) to do it?
Slice them all down it’s length.
Then cut the slices. I cut mine like I drew my spanish charts in high school. Anyone else do that?
Put them in a pot of boiling water and, yeah..boil.
You don’t want them SUPER mushy. Just soft and tender. When they’re done, drain them and pour them into your pan. I’m using a 9×13 in. pan. I used 5 or 6 large potatoes.
Preheat your oven to 375.
Either over the stove or in your microwave, melt your butter. The amount of butter you use depends on the amount of sweet potatoes you have. I used a full stick.
Then mix the maple syrup into the butter.
Now drizzle this over the potatoes.
I like to bake these about 5 minutes, and THEN add the mini marshmallows. Add however many you feel is good for you. There’s no right or wrong in this. I promise. Bake until the marshmallows start getting that super awesome golden brown color.
Can I get a HELL YEAH?!