Thanksgiving is this week! It is down to the wire and time to have your thanksgiving checklist in order. Being one of the younger adults in the family I am not required to contribute more than a side dish or two. This year I volunteered to bring the cranberry chutney and one other side dish. I decided to dream up my ideal sweet potato dish. After growing all those sweet potatoes this year I couldn’t pass Thanksgiving without at least a nod to the infamous sweet potato casserole topped with marshmallows. This is a side dish loved by some and loathed by others. It however, often makes an appearance on many Thanksgiving tables around America.
I wanted something a little bit lighter and more interesting in flavor and texture. Insert honey, pecans and goat cheese. I did have brief dreams of making chèvre marshmallows to top my honey glazed sweet potatoes, but alas I decided to keep it a little more simple in hopes that someone might actually feature this dish on their thanksgiving menu.
This dish has just a touch of sweetness, but it is not heavy or mushy. It is a refreshing way to enjoy sweet potatoes this Thanksgiving.
Honey Chèvre Sweet Potatoes
4 large (about 3-31/2 pounds) sweet potatoes, cut into 1/2 inch cubes
4 tablespoons butter
4 tablespoons honey
1/2 teaspoon ground cinnamon
salt and pepper to taste
1 cup pecans, chopped
4 ounces chèvre
Preheat oven to 400 degrees fahrenheit.
In a large skillet melt butter and honey together on medium heat. Toss sweet potatoes in mixture, cinnamon, salt, and pepper. Transfer to a buttered 9×13 baking dish. Bake for about 20 to 25 minutes until sweet potatoes are tender, but not mushy.
Remove from oven and turn oven to broil.
Crumble chèvre over sweet potatoes and sprinkle with pecans. Place under broiler for 1 to 2 minutes. Just until chèvre melts a little and pecans start to toast.
Optional: drizzle more honey over sweet potatoes before serving.