INGREDIENTS
OLD SCHOOL SWEET POTATOES
25 sweet potatoes (peeled, chop ends off)
1 1/2 cups brown sugar
1 cinnamon stick, micro planed
1 nutmeg, micro planed
4 bags of mini marshmallows
2 sticks of butter cut into little bits
STEWED FRUIT AND DRIED CRANBERRIES
4 bags frozen mixed berries
5 oranges, juiced and zested
1/4 teaspoon cinnamon
3 1/2 cups of dried cranberries
1 tablespoon butter
1 1/2 cups granulated sugar
4 cups of orange juice
APPLE CIDER
4 gallons of hot apple cider
8 cinnamon sticks
Nutmeg, grated
4 oranges, zested
3 oranges, juiced
DIRECTIONS
OLD SCHOOL SWEET POTATOES
Slice sweet potatoes an inch thick and toss them in a mixture of brown sugar, butter, grated cinnamon and nutmeg. Place on a greased baking dish or sheet tray. Bake in the oven at 375 degrees until they are fork tender. To serve, sprinkle the marshmallows onto the sweet potatoes and finish baking or broil until they are toasty and melted into gooey goodness.
STEWED FRUIT AND DRIED CRANBERRIES
In a large pot, place the butter on medium heat, then, once it is melted, toss in the berries and sugar. With wooden spoon, coat berries. Add orange juice and zest. Bring to simmer and add cinnamon.
On the side, re-hydrate the dried cranberries in warm orange juice. When plump, drain cranberries and add them to the stewed fruit. Cook fruit for 30 to 45 minutes. Taste and add more sugar if needed.
APPLE CIDER
Heat everything together on the stove until piping hot. Serve in a mug with a cinnamon stick.
© 2009 MELISSA HARRISON
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