Recipe by Damon Lee Fowler, featuring
Salt Table Cinnamon Sugar
The Salt Table’s Cinnamon Sugar melts into the potatoes and makes it possible for them to better absorb the cinnamon flavor. Plus it’s so easy!
- 5 pounds sweet potatoes, peeled and sliced 1-inch-thick, or 2 29-ounce cans cut sweet potatoes (often labeled yams), drained but 1 cup juice reserved
- About 1¼ cups light brown sugar (to taste)
- About 2 tablespoons Salt Table Cinnamon Sugar (to taste)
- Whole nutmeg in a grater, optional
- 4-6 tablespoons unsalted butter, cut into bits
HOW TO MAKE IT:
- If using canned sweet potatoes, skip to step 2. Put the fresh sweet potatoes in a heavy-bottomed saucepan with just enough water to barely cover them. Add a pinch of salt, ¼ cup of the sugar, and bring them to a boil over medium heat. Adjust the heat to a simmer and cook until they’re barely tender, about 10 minutes.
- Position a rack in the center of the oven and preheat to 350° F. Butter a 9-by-13-inch casserole dish.
- Spread the potatoes over the dish and drizzle with reserved cooking liquid or juice. Sprinkle with 2 tablespoons Cinnamon Sugar (or to taste) and generously with about a cup of brown sugar. If liked, add a light grating of nutmeg. Dot with butter and bake, basting occasionally, until glazed, about 30-45 minutes. Let the potatoes settle for 5-10 minutes before serving.