When Suzen tells a group that has come to do a group event at Cooking by the Book that they will be preparing a sweet potato side dish, you can see the frowns on many faces.

“Trust me. You haven’t had anything like this,” she reassures her audience.

We never have leftovers. Guests, who come here to make a meal in our kitchen and then go into our dining room to consume their creativity, keep coming back for seconds. Not of the chicken or the salmon or the steak. Of these marvelous sweet potatoes.

I know. It does seem a bit of an oxymoron to call them sweet. Unless you are recalling that catastrophic recipe where they are baked with marshmallows.

No, here you go the other way: spice and heat. Okay, there is just a glimmer of sweetness from the apple juice, and yes the 20 cloves of garlic do tend to sweeten a tad when sautéed. All that aside, this dish has a little fire to it. Definitely serve it warm to accentuate that sensation of heat.

This is fine accompaniment to chicken, steak, or even fish. The flavor is deliciously distinctive without being overwhelming. It pairs well with a strong wine, either red or white.

And, yes, you’ll be asking for seconds yourself.

Sweet Potatoes with Garlic, Ginger, and Cilantro

Yield: 8 to 10 servings

 Ingredients:

• 4 medium sweet potatoes cut into ½-inch cubes
• ¼ cup olive oil, divided
• 6 tablespoons onion powder, divided
• 2 tablespoons smoked paprika, divided
• 20 cloves of garlic, minced
• 1 1-inch piece of fresh ginger minced
• 3 tablespoons apple juice
• 2 teaspoons sherry vinegar
• 1 small punch of fresh cilantro roughly chopped
• Seat salt and freshly ground black pepper to taste

Preparation:

Preheat the oven to 400°F. Toss the sweet potatoes with 3 tablespoons of olive oil, then add 3 tablespoons onion powder, salt and pepper. Roast the potatoes for about 35 minutes until cooked through and starting to brown.

Heat 2 tablespoons of olive oil in a large sauté pan on low heat, add the ginger and garlic. Sauté gently for about 5 minutes, stirring to blend and to keep from sticking to the pan bottom.

When ginger and garlic are tender, add 3 tablespoons of onion powder and 2 tablespoon of smoky paprika, salt and pepper. Stir to combine. Cook scraping up all the bits from the bottom of the pan. Distribute those flavor bits through the potatoes by stirring to mix well.

Raise the heat to medium high. Deglaze the pan with the apple juice and sherry vinegar until most of the liquid is evaporated, about 2 minutes.

Transfer the warm potatoes to a large bowl. Gently toss with the garlic ginger mixture. Toss in and mix in the cilantro at the end. Serve warm.

Source: Chef Mariya Yufest at Cooking by the Book

Photo Information [top picture]: Canon T2i, EFS 60 mm Macro Lens, F/5.6 for 1/20th second at ISO-3200

The post Sweet Potatoes with Garlic, Ginger, and Cilantro appeared first on Cooking by the Book.

I first posted this recipe four years ago, and it is one Suzen and I have enjoyed on a regular basis ever since. Now, I know, I have posted several sweet potato recipes recently, all in anticipation of Thanksgiving. Which is very soon. Actually, it’s tomorrow.

And if you have yet to settle on a sweet potato recipe then these honey and chipotle infused spears of sweet potatoes may be just what you need. They are an ideal match for turkey, particularly that rich dark meat. Here the sweetness of honey and heat of chipotle are a fine balance for turkey. The lime juice is a “chaser” you cannot ignore.

Why do I obsess about sweet potatoes? I have no idea. I just know that Thanksgiving dinner has to have them, has to. I tried to discuss this with my therapist, but all she could do is suggest marshmallows. Yes, she said that m-word, trying to be helpful. I explained that my childhood had been tainted by mounds of marshmallows browning atop a base of sweet potatoes.

You may have had that dish. You may even enjoy it. But for me, honey and chipotle and lime are the winning combination.

Easy, spicy, and satisfying, this dish will be a warm addition to your holiday table warmly received.

Honey and Chipotle Glazed Sweet Potato Spears

Yield: serves 10

Ingredients:

• 4 pounds uniformly (medium) size dark-orange-fleshed sweet potatoes, peeled, cut in half crosswise, the cut into ½-inch wedges
• 1 tablespoon plus ½ cup (1 stick) unsalted butter at room temperature
• 1 teaspoon chipotle powder
• ½ cup honey
• ⅓cup fresh lime juice
• 1 teaspoon kosher or seal salt

Preparation:

Preheat the oven to 400°F.

Place the sweet potato wedges in a large bowl.  Coat a large rimmed baking sheet with the 1 tablespoon butter and set aside

In a small saucepan over medium heat, melt the ½ cup butter. Whisk in the chipotle powder and the add the honey, lime juice and salt.  Bring to a simmer, stirring constantly, continue simmering for 3 minutes to meld the glaze.

Pour the glaze over the sweet potatoes and toss until well coated.  Arrange them in a single layer on the prepared baking sheet. Use a rubber spatula to scrape the bowl, drizzling any remaining glaze over the potatoes.  Cover the pan tightly with aluminum foil. Roast, covered, for 40 minutes. Remove the foil and base with the potatoes. Continue to bake, basting every 10 minutes for about 20 minutes longer until tender, nicely browned and caramelized at the edges.  Serve immediately, or keep warm in a low oven for up to 30 minutes.  Baste just before serving.

Source: The New Thanksgiving Table by Diane Morgan

The post Honey and Chipotle Glazed Sweet Potatoes from Diane Morgan appeared first on Cooking by the Book.

In My Perfect Pantry, Geoffrey Zakarian uses simple pantry elements to forge wonderful, full flavored dishes. He has a list of 50 pantry ingredients that he employs in appetizers, side dishes, main courses and desserts. Here the simple ingredient is the pecans. It’s an addition that cooperates with pomegranate, ginger and pumpkin seeds.

This is, surely, a fall dish with elegance. It might appear on your holiday dinner table, but why wait until November or December. Enjoy this dish now, fall in love, and sample it again when the weather is even colder and you want something warm, comfy and just a tad complex.

I’ve read this recipe multiple times and, into my delirious head, the word “pineapple” pops. When you roast the sweet potatoes, drizzling with some pineapple juice might be an excellent addition to the olive oil. Or, when making the syrup, you could replace the can of ginger ale with pineapple juice to introduce this sweeter tone.

What’s the right thing to do? Experiment. Suzie and I are.

Pomegranate-Ginger Sweet Potatoes with Pecans and Pumpkin Seeds

Yield: serves 6

Ingredients:

For the syrup:

• 2 cups pomegranate juice
• 1 12-ounce can ginger ale
• ¼ teaspoon ground ginger
• 1 tablespoon unsalted butter Kosher salt

For the sweet potatoes:

• 3 sweet potatoes, peeled and cut into 1-inch chunks (about 2 ¼ pounds)
• 4 sprigs fresh rosemary
• ½ lemon, thinly sliced
• 3 tablespoons extra-virgin olive oil
• Kosher salt
• ¼ cup coarsely chopped pecans, toasted
• ¼ cup pumpkin seeds, toasted

Preparation:

Preheat the oven to 400°F. To make the syrup: In a medium saucepan, combine the pomegranate juice, ginger ale, and ginger. Bring to a boil and simmer rapidly until reduced to ⅓ to ½ cup. The mixture should be syrupy and coat the back of a spoon. Whisk in the butter, season with salt, and keep warm.

To make the sweet potatoes, toss the sweet potatoes with the rosemary, lemon slices, and oil on a rimmed sheet pan. Season with salt. Roast until the sweet potatoes are tender, tossing once or twice, 30 to 40 minutes. Toss with the pecans and pumpkins seeds and roast 5 minutes more. Mound the sweet potatoes on a platter and drizzle with the syrup, making sure you hit all of the potatoes.

Source: My Perfect Pantry by Geoffrey Zakarian [Clarkson Potter, 2014]

Photography Credit: Sara Remington

The post Pomegranate-Ginger Sweet Potatoes with Pecans and Pumpkin Seeds appeared first on Cooking by the Book.

You come in on Sunday afternoon. The snow has been shoveled, the wood stacked. That board pulling away from the side of the house has been nailed back tight. Although the days are getting longer, they are still short. The afternoon shadows are long and cold.

On your kitchen counter you encounter some sweet potaotoes. What can you do with these rather stark critters. I don't think you can call a sweet potato beautiful. But, as with all our garden bounty, they have potential.

Dinner needs to be warm and sweet. These mashed sweet potatoes are just perfect. Here you can enjoy that quite distinctive sweet potato flavor, toned with milk and butter and maple syrup. The potato-syrup combination seems a perfect destiny for those rough-and-ready looking sweet potatoes.

What else for a wintry dinner? These potatoes happily share a plate with roasted chicken or broil pork loin.

And if you are lucky enough to have sugar maple trees on your land, maybe you’ll considering tapping into a great resource for next fall’s first bounty of sweet potatoes.

Here's a thought: what about this treat on your Christmas Eve or Christmas Night table? Comfort food on the ultimate "homey" night.

Maple Mashed Sweet Potatoes

Yield: Serves 10-12

Ingredients:

• 5 pounds dark-orange-fleshed sweet potatoes, scrubbed
• ½ cup [1 stick] unsalted butter
• ¾ cup pure maple syrup
• ⅔ to ¾ cup milk, warmed
• Kosher or sea salt

Preparation:

Preheat the oven to 350°F. Pierce each potato several times with a fork and place in a baking pan. Bake the potatoes for 1 ¼ to 1 ½hours until tender when pierced with a fork. Set aside until cool enough to handle.

In a small saucepan over medium-high heat, combine the butter and maple syrup. Stir to melt the butter and bring to a boil. Set aside and keep warm.

Cut the potatoes in half and scoop the flesh into a large bowl, discarding the skins. Use a potato masher, ricer, or food mill to mash the potatoes. Stir the butter mixture into the potatoes. Add the milk and mash until well blended.

Season to taste with salt. Transfer the mashed potatoes to a saucepan and heat over medium heat for about 10 minutes until warmed through. Alternatively, transfer the mashed potatoes to a microwave-safe serving bowl and cover with plastic wrap. Just before serving, microwave the potatoes on high until heated through.

Source: The New Thanksgiving Table by Diane Morgan

The post Holiday Idea: Maple-Mashed Sweet Potatoes appeared first on Cooking by the Book.

Diane Kochilas has written many award-winning cookbooks including Mediterranean Grilling in 2007. It’s a great book because it gives you new perspective on old friends.

For example, the sweet potato. I know, it is almost fall, and we are already thinking ahead to holiday meal. We gather with friends and family and there is always loads of advanced discussion about what we are going to do.

Or not to.

Or have to do.

Somehow, sweet potatoes have become a “must” dish for the holidays. For some folks, sweet potatoes are about as obligatory as alimony. We do them because we have to. I don’t eat them under court order, exactly, but here is a recipe where you will volunteer to gobble them down.

Grilling the sweet potatoes will enhance their “sweetness.” Personally, I have never thought of them as sweet. But this accompanying dressing is quite happily both sweet and spicy, sure to transform your impression of sweet potatoes far, far to the sweet side.

Suzi looked at this picture form the book and said, “Those don’t look like sweet potatoes to me.” It’s all leek on top, that’s true, but the sweet potatoes have to be there underneath. Of course, if you have a preference for turnips or parsnips, you could venture down your own garden path.

Grilled Sweet Potatoes and Leeks with Mint, Orange and Olive Vinaigrette

Yield: serves 4

Ingredients:

For the veggies:

• 1 pound long sweet potatoes, scrubbed
• 3 large leeks, roots, tough upper greens, and outer layers removed
• Vegetable oil for brush the grill rack

For the dressing:

• ¼ cup strained fresh orange juice
• 2 tablespoons strained fresh lemon juice
• ½ cup extra virgin olive oil
• ½ teaspoon sugar
• Salt to taste
• 1 scant teaspoon pink peppercorns, ground with your fingertips
• 1 tablespoon Dijon mustard
• ½ cup chopped fresh mint leaves
• 10 Kalamata olives, pitted and sliced crosswise

Preparation:

Place the sweet potatoes in a large pot of cold, salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until they can be pierced with a knife, about 30 minutes.

While the potatoes are cooking, slit the leeks lengthwise without cutting all the way through and wash thoroughly under cold water, removing any sand from their interior layers. Pat dry.

Heat the grill to medium-hot and oil the grill rack.

Remove the sweet potatoes and place in a cold water bath or rinse under cold water in a colander. When the potatoes are cool enough to handle, peel them and cut in ¼‑inch rounds. Cut the leeks on the bias into 1‑inch thick ovals. Gently toss the leeks and sweet potatoes in the olive oil and season with salt and pepper, being careful not to separate the leek layers. Place the leeks and then the sweet potatoes on the hottest par of the grill and grill them, turning once until the leeks are lightly charred and caramelized and the potatoes are tender and lined with grill marks. The leeks with take 10 to 12 minutes total. The sweet potatoes 6 to 8 minutes. Remove and place in a serving bowl or on a small platter.

Make the dressing: In a medium bowl, whisk together the orange and lemon juices. Drizzle in the olive oil, whisking vigorously to emulsify. Add the sugar, salt, pink peppercorns, and mustard. Stir in the mint and olive and pour over the sweet potatoes and leeks. Toss gently and serve.

Source: Mediterranean Grilling by Diane Kochilas [William Morrow, 2007]

The post Grilled Sweet Potatoes and Leeks with Mint, Orange and Olive Vinaigrette from Diane Kochilas appeared first on Cooking by the Book.

Gnocchi used to be a tad exotic for many of us, something to be enjoyed only in restaurants. But now the dish can easily be found in supermarkets. Those frozen morsels cannot compare with the gems freshly folded in that restaurant you enjoy. And, actually, you can easily make them yourself in your own kitchen.

Instead of just the standard potato, here sweet potatoes are used to provide their special tang. I don’t find sweet potatoes to be sweet at all — unless adorned with maple syrup. No syrup here. Just that natural flavor, accented with sage butter. Oh, and a touch of curry is optional to accentuate the sweet potato.

This is a super first course that can introduce any protein: fowl, footed, or finned.

Sweet Potato Gnocchi with Sage Butter

Yield: serves 8

Ingredients:

• 2 large sweet potatoes
• 1 large russet potatoes
• 2 cups all-purpose flour (or gluten-free flour)
• Salt to taste
• 1 tsp curry powder (optional)
• ¼ cup olive oil
• 2 tablespoons butter
• ½ cup julienned sage leave

Preparation:

In a medium pot of water over high heat, cook the potatoes until tender, about 20 minutes. Cool and peel. Put the potatoes through a ricer and process. Mix in flour, season with salt and pepper, and curry if using, until well combined. (Do not use food processor or blender, or potatoes will have a sticky texture like glue).

Turn dough out onto a floured work surface. Knead a couple of minutes and roll into a½-inch rope, then cut into 1–inch long pieces. Add a slight indentation in the center of each piece.

In a large pot of boiling salted water over high heat, add the gnocchi and cook until they float to the top, about 2 minutes.

In the meantime, add the oil and butter to a large nonstick pan over medium heat. When the butter is melted, sauté sage for 1 minute then add cooked gnocchi and toss. Adjust seasoning with salt and pepper to taste and serve hot for 2 to 3 minutes or until the sauce is reduced and syrupy. Drizzle the sauce over the chicken.

Source: Corinne Trang for Cooking by the Book

The post Sweet Potato Gnocchi with Sage Butter appeared first on Cooking by the Book.

When I saw this recipe, I knew it was just a matter of time until I enjoyed it. Suzi is a devoted fan of eggplant and of sweet potatoes. Here they are combined in a North African stew that has penetrating spice flavor. There is an ingredient here, ras el hanout, that is a Moroccan staple. You probably don’t have it on your home shelf but you can make a variation using cinnamon and cardamom. Do some googling to find just the spice combination you desire.

This dish is spicy in the sense of being intense. It is not “hot” but it most assuredly is warm. You can serve this over couscous or rice. Or just enjoy it all on its own.

This recipe comes from Bowls of Goodness by Nina Olsson, a vibrant exposition of vegetarian dishes. So, and I know this is heresy, you can stick with its vegetarian bent, or you could add some diced chicken or turkey here to give it a protein boost. Even flaky chunks of fish would work here. In short, it is a lovely and flexible recipe that you can easily and gracefully bend to your own preferences.

One key suggestion: make lots of this, freeze it, and employ it on a weeknight when you are too frazzled to order pizza. It’s lovely and refreshing. And spicy!

North African Eggplant Stew

Yield: serves 4

Ingredients:

Olive oil

2 red onions, finely sliced

3 garlic cloves, finely sliced

1 tablespoon ras el hanout

1 teaspoon cinnamon

1 teaspoon salt

2 eggplants, diced

1 red bell pepper, diced

6 sweet potatoes, peeled and diced

14 ½ ounce can diced tomatoes

14 ounce can coconut milk

1 tablespoon tahini

1 tablespoon harissa paste

¼ teaspoon cayenne pepper

Handful of raisins

1 teaspoon honey

Salt and pepper

Preparation:

Heat a large saucepan over medium-high heat and add a drizzle of olive oil. Cook the onion and garlic until the onion is translucent. Add the ras el hanout, cinnamon, and salt, and stir with the onions for 1 to 2 minutes. Add the eggplant, pepper, and sweet potato and cook, stirring, for 2 to 3 minutes. Add the tomatoes, coconut milk, tahini, harissa, cayenne, raisins, and honey. Cover the pan and allow the stew to simmer over low heat for 15 minutes. Taste and adjust the seasoning with salt and pepper.

Meanwhile, cook the couscous according to the package instructions. Serve the stew with couscous, slivered almonds, and mint leaves.

Source: Bowls of Goodness by Nina Olsson [Kyle, 2017]

Photo Information: Canon T2i, EFS 60mm Macro Lens, F/4 for 1/40^th second at ISO‑500

The post North African Eggplant Stew from Bowls of Goodness appeared first on Cooking by the Book.

Fries. We surely crave them. Want them. Okay, we need them.

Sweet potato fries are actually healthier for us and, if you can avoid deep frying, then really, really healthier. To make sweet potato fries, you can find many recipes with alternative techniques. Great French fries, of course, are double fried. So great sweet potato fries can be made with a double dose of heat, first par-boiling in water followed by a round of baking in the oven.

Ah, but here, that two-step process is avoided. There is just one round of baking, yet the final product is just superb. A cheesy and firm crust enclosing a lovely soft interior. The contrast of crust and interior is delightful.

With the cheese here, you don’t need a dip for your fries. But I wouldn’t stop you from your favorite: ketchup, mustard, mayo, perhaps even guacamole.

Sunday is the Superbowl. You’ll want snack food and the whole thing takes four hours. That’s a lot of snacking, a lot of food. Have at least one healthy treat for yourself. And this “healthy” thing is actually addictive!

Oh, the picture. Yes, these fries make an excellent side dish. Here spinach and chicken and fries are combined in a plate of pure comfort. At her cooking school, Cooking by the Book, Suzi really stays away from deep frying — the mess and the lingering smells and the cleanup can be massive if you are cooking for 30 people. But a tray of baked sweet potato fries? No problem.

Sweet Potato and Parmesan Fries

Yield: serves 6

Ingredients:

• 2 ½ pounds sweet potatoes, washed and cut into ½-inch wedges
• 10 garlic cloves
• 4 tablespoons unsalted butter
• 4 tablespoons extra virgin oil
• 2 sprigs rosemary, chopped, optional
• 2 ounces Parmesan cheese freshly grated
• Salt and freshly ground black pepper to taste

Preparation:

Preheat the oven to 400 degrees F.

In a small saucepan heat the butter and olive oil until the butter has melted. Add the garlic and bring to a low boil, immediately reduce the heat to a simmer and cook for about 5 minutes until the garlic is lightly brown. Shut the heat off.

In a large bowl, toss the sweet potato wedges together with the garlic oil/butter until they are all well coated. Tip them onto a prepared roasting tray and arrange them in a single layer. Bake for about 30 minutes.

Bring the chips out of the oven and carefully loosen them from the tray. Sprinkle the rosemary and Parmesan all over and shake the try to combine. Return to the oven for another 5 minutes or so to become crispy.

Source: Gatherings by Flora Sheddon [Mitchell Beazley, 2017]

Photo Information: Canon T2i, EFS 60mm Macro Lens, F/4.5 for 1/50^th second at ISO‑250

The post Sweet Potato and Parmesan Fries appeared first on Cooking by the Book.

Suzi and I are working our way through the spicy The Indian Cooking Course by Monisha Bharadwaj. It is an important book, the ideal vehicle for learning the intricate and delicate techniques of Indian cuisine.

I had lunch at Taco Bell yesterday. We all sin.

That Taco Bell image of a taco cannot be erased: lots of shredded lettuce, some tomato, cheese to be sure and ground meat with intense but unknown spices. There are, of course, other taco avenues. Healthier, prettier, and more interesting. You can find a boatload of upscale taco recipes in Dos Caminos Tacos by Ivy Stark. This particular recipe is about as far from Taco Bell as you can imagine. No meat, no lettuce, no tomato. It’s grilled sweet potatoes with a lovely Ancho-Maple Glaze. So, no, you won’t need any hot sauce. But a Pepsi still is the perfect match.

Grilled Sweet Potato Tacos with Ancho-Maple Glaze

Yield: 8 tacos

Ingredients:

For the tacos:

• 2 medium sweet potatoes [about 1 pound]
• Vegetable oil to brush the grill [1-2 teaspoons]
• 1 cup rinsed and drained canned black beans
• 1 habanero chili
• Ancho-Maple Glaze
• 8 blue corn tortillas, warmed
• 2 cups grated cheese such as Cotija or queso fresco
• ¼ cup olive oil to brush griddle
• 1 teaspoon ancho chile powder

For the ancho-maple glaze:

• ½ cup maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon ancho chile powder
• Fine sea salt and freshly ground pepper

Preparation:

For the glaze, in a small bowl, stir together the maple syrup, mustard, and chile powder. Season to taste with salt and pepper.

For the tacos themselves, in a large pot, bring enough lightly salted water to cover the potatoes to a boil. Add the potatoes, cover, and cook until just tender on the outside when pricked with the tip of a knife, about 12 minutes. Drain and, when cool enough to handle, peel and cut into ¼-inch-thick round slices.

Heat a grill or grill pan over high heat until hot. Brush with a little oil. Lay the potato slices on the grill and cook just until marked by the grill on both sides, turning once. Remove and set aside.

Meanwhile, in a food processor, puree the black beans and habanero with a little oil until almost smooth. Prepare the Ancho-Maple Glaze.

Heat a griddle or heavy skillet over medium-high heat.

For each tortilla, spoon about ¼ cup of beans over half of the tortilla, then top with ¼ cup of cheese and three slices of sweet potatoes. Season to taste with salt and pepper.

Fold each in half into a semicircle. Brush on a little oil and sprinkle with a little ancho chile powder. Griddle for 6 minutes or until crisp. Serve two per person and drizzle with Ancho-Maple Glaze.

Source: Dos Caminos Tacos by Ivy Stark [Countryman Press, 2014]

The post Grilled Sweet Potato Tacos from Ivy Stark in Dos Caminos Tacos appeared first on Cooking by the Book.

.

Yes, there it is in all its glory: a sweet potato. Rough brute. Some people think you can civilize it by coating it with marshmallow. My mother did that. My first wife did that. My second, and final wife, will never do that.

I don’t have a picture of this dish yet because we haven’t made it. Possibly this week, maybe for Christmas. But I wanted you to see it, consider the idea, and perhaps beat me to the table this Thanksgiving. No marshmallow. But, there is saving grace, there is bourbon!

Bourbon-Glazed Sweet Potato, Apple and Pecan Gratin

Yield: serves 6

Ingredients:

• 2 pounds sweet potatoes, abut 4, pricked
• 2 Golden Delicious apples, peeled, cored, and sliced
• 3 tablespoons fresh lemon juice
• 1 cup pecan halves
• 4 tablespoons unsalted butter
• ⅓ cup firmly packed light brown sugar
• ⅓ cup honey
• 2 tablespoons bourbon
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger

Preparation:

Preheat the oven to 400°F. Butter a 9-x-12-inch gratin dish.

Bake the sweet potatoes on the oven rack for 45 minutes, or until tender. Let cool, then peel and cut into ¼-inch-thick slices on the diagonal. (Leave the oven on.)

In a bowl, toss the apples with the lemon juice. Arrange the sweet potatoes and apples, overlapping the slices, in the gratin dish and sprinkle with the pecans.

In a small saucepan, combine the remaining ingredients and simmer over medium heat, stirring, until the sugar is dissolved, 2 to 3 minutes. Spoon the glaze over the sweet potatoes and apples.

Roast, basting occasionally with the cooking juices, for 30 minutes, or until the apples are tender.

Preheat the broiler. Place the dish under the broiler, about 4 inches from the heat, and broil until golden brown; watch carefully. Serve from the gratin dish.

Source: Reasons to Roast by Georgia Chan Downard and Evie Righter [Houghton Mifflin, 1997]

The post Thanksgiving Side Dish Idea: Bourbon-Glazed Sweet Potato, Apple and Pecan Gratin appeared first on Cooking by the Book.