Local and Seasonal Recipes, Menus and More
|
|
INGREDIENTS 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) DIRECTIONS 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 |
