Sunday, November 14, 2010

Super-Easy Husband-Pleaser

I made one of Jeff's favorite recipes the other night, Brandied Candied Sweet Potatoes. It's perfect for a chilly fall night or the upcoming Thanksgiving meal. I served it along side lemon pepper tilapia, herbed couscous, and zucchini Italiano, but it is equally at home with a chicken, beef, or lamb entree.

Brandied Candied Sweet Potatoes

1 lb sweet potatoes
1/4 cup butter
1/4 cup packed brown sugar
1/4 tsp salt
2 Tbsp brandy

Peel and cut the sweet potatoes into 1 inch chunks. In medium saucepan over low heat, melt butter and stir in brown sugar and salt until dissolved. Add the sweet potatoes and stir until well coated. Increase heat to medium, cover and cook 12-14 minutes, stirring occasionally, until almost tender. Remove lid and stir in brandy. Increase heat and stir until liquid has evaporated and sweet potatoes are tender and glazed. Serves 3-4.

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