Sweet Glazed Sweet Potatos

A little maple syrup goes a long way. Especially since Best Yet market has a 37 cents a pound sweet potato sale! I think I feel a side dish coming on. Please Please Please, support ‘real’ agriculture and purchase only real maple syrup, not the chemical concoction called breakfast syrup…. One, because its healthier and more natural, and secondly, because the chemical one often turns too runny when cooking with it.

Here’s what you’ll need:

  • 2   pounds sweet potatoes (4 to 6 medium)
  • 1/3  cup pure maple syrup
  • 2  tablespoons cooking oil
  • 1/2  teaspoon salt
  • 1/2  teaspoon freshly ground black pepper
  • 1/2  cup cranberries

Peel and cut the sweet potatoes into 1- to 1-1/2-inch chunks. In a large bowl combine the maple syrup, oil, salt, and pepper; add sweet potatoes and cranberries. Toss to coat. Transfer mixture to a 3-quart baking dish, spreading mixture evenly.

Bake, uncovered, in a 400 degree F oven for 30 to 35 minutes or until potatoes are glazed and tender, stirring twice. Makes 8 servings.

As an added option, you can topped with chopped pecans.

sweet sweet potatos

Basic Cornmeal Pancakes

I like the taste of corn. These cornmeal pancakes have a nice rustic feel to them, and the grit of the cornmeal adds flavor and texture. This variation on the basic pancake will help you use up that left over buttermilk without getting too bored with just pancakes.

Here’s what you’ll need:

  •  1 c. flour
  •  1 c. corn meal
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 4 eggs, well beaten
  • 2 c. buttermilk
  • 1/2 c. milk

Combine dry ingredients. Beat eggs and add buttermilk and milk. Add dry ingredients to the wet mixture, and whisk it up well. Recipe can also be used for corn-fritters, but that’s a different blog-post..

I like to use a standard two once ladle to portion out the batter. Wait till the pancake forms those bubbles on the surface before flipping it over. Then, a minute or two and add it to the stack. Stack them up butter them down, yes you should use real butter, and a touch of maple syrup. Yes, the real stuff. I know the price on this stuff has gone through the roof recently, but, as I only use a small amount, a little goes a long way.

Did I mention that people who overindulge and smother their pancakes in those imitation maple flavor ‘breakfast’ syrups of high fructuous corn syrup should just stick to making those cheap pancakes from boxed pancake batter cause your not going to taste the pancake anyway. I did? Good!