Happy Thanksgiving to my fellow Canadians! This sweet potato recipe is one of two that I alternate between Thanksgiving and Christmas. It is flavoured with clementine juice and ginger. You can use pecans or slice almonds on the top.
1 kg sweet potatoes (about 3 big ones)
1 cup clementine juice
2 tsp. cornstarch
1/4 cup butter
2 Tbsp. brown sugar
1/4 cup preserved ginger, minced
2 Tbsp. ginger syrup from preserved ginger
1 cup chopped pecans or sliced almonds
Peel and boil sweet potatoes for about 20 minutes or until soft. I usually cut the large ones in thirds before boiling. Meanwhile, juice clementines until you have 1 cup of juice. In a pot, combine the juice, cornstarch, sugar, ginger, syrup and butter. Heat, stirring until it comes to a boil and thickens.
Drain potatoes and cool enough to handle. Slice into rounds and lay in overlapping circles in a greased casserole dish. Pour the syrup between layers and over the top. Sprinkle with nuts. Bake at 375 degrees F. for 20 minutes.
If you are making this for Thanksgiving, it is an easy dish to make ahead and put in the fridge instead of the oven. On the feast day, just pop it in the oven for 20-30 minutes to heat it through.