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  Sweet Potatoes with Persimmons



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6 cups sweet potatoes, peeled, halved or quartered lengthwise, and sliced
2 teaspoons ground cinnamon
1/4 cup water
2 cups persimmon pulp (4-6 ripe persimmons pushed through coarse sieve)
1/2 cup cane syrup, maple syrup or honey
Pinch of salt
1/2 cup pecans, chopped (optional)

Preheat to 400 degrees. Lightly oil a large flat casserole.
Toss sliced sweet potatoes with ground cinnamon to coat.
Place in a even layer in the prepared casserole.
Drizzle water over the top of the sweet potatoes. Cover tightly with foil.
Bake 45 minutes. Check for tenderness with a fork.
If necessary, return to oven and cook until tender.
Mix together persimmon pulp and cane syrup. Stir in salt until dissolved.
Uncover sweet potatoes and pour persimmon-syrup mixture over the top.
If using, scatter pecans evenly across the potatoes.
Bake uncovered for 15 minutes. Let sit 5 minutes before serving.
Cover and refrigerate leftovers.

Copyright © 2019 Stefanie Samara Hamblen