Ultimate Thanksgiving: Sweet Potatoes

Photo by Rolf Hagberg.

When we asked our Facebook fans what side dish they’d most like to see, they said “sweet potatoes!” So, here you go. The recipe makes enough for four so you may need to double or even triple it. This updated classic is every bit as sweet as the gooey, marshmallow-topped kind, but with a delicious crunch from being fried and topped with sugar and salt. And you don’t even have to feel bad about your diet—sweet potatoes contain vitamins B6, C, and D, along with potassium, iron, and carotenoids.

2-3 medium-sized sweet potatoes
Cooking oil
Brown sugar (for topping)
Sea salt (for topping)
Powdered sugar (for topping)

• Chop sweet potatoes in half the long way. Next, make ½ inch cuts across the short way.

• Lay all pieces flat on a cookie sheet and bake until soft. (About 30 minutes).

• Next, in a large skillet heat the cooking oil. Drop the sweet potatoes in the hot oil and fry both sides until golden brown.

• Serve topped with sea salt, brown sugar, and powdered sugar.

Yields four side servings

This recipe is included in our Duluth Grill Cookbook, which features over 100 recipes from breakfast through dessert. It also contains information on our philosophy, the history of the restaurant, and some of our suppliers, along with beautiful color photography and an elegant design. Order now!

Posted in Recipes on November 19, 2012