Cider-Spiced Sweet Potatoes (Serves 8)

The full bodied flavor of apple cider seems to be a natural companion when teamed with sweet potatoes and spices. This is one of those wonderful make-ahead and/or “tote able” vegetable casseroles that fit so well into busy schedules.

4 fresh sweet potatoes
2 teaspoons cornstarch
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 cup apple cider
2 tablespoons light brown sugar
1 tablespoon butter or margarine, melted
1/4 cup chopped pecans or walnuts

1. Cook potatoes until slightly tender in boiling water. Drain and cool.

2. Peel and slices into 1-inch slices. Arrange slices of sweet potato in buttered 1 and 1/2-quart casserole.

3. In small saucepan, combine cornstarch, salt, cinnamon, ginger, and nutmeg. Stir in cider and brown sugar. Cook over medium heat, stirring constantly until sauce has thickened. Pour sauce over potatoes. Cover casserole. (Potatoes can be refrigerated for later heating, if desired.)

4. Bake in preheated 350 degree oven for 20-30 minutes until potatoes are hot and bubbly.

5. Before serving, prepare garnish by stirring together melted butter and pecans. Sprinkle garnish over potatoes and serve.

Microwave:
In step 3, put cornstarch, salt, cinnamon, ginger, and nutmeg in 1-quart microwave-safe measurer. Stir in cider and brown sugar. Microwave mixture on Full Power 3-4 minutes, stirring every minute until thickened.