I love cooking full-course Thanksgiving and Christmas holiday dinners, even though it’s a lot of work. So much food to prepare in so little time. I have, however, figured out one quick little shortcut that helps save time, and confusion, in the kitchen.
I first discovered baked sweet potatoes at a buffet restaurant. The friend I was dining with pointed them out and raved about how delicious they were. I also noticed what an easy side dish it would be to prepare. Simply take a sweet potato, or a yam, quarter it, add a little butter, wrap it in foil, and bake it like a regular potato.
I tried it myself a couple of Thanksgivings ago, and it was a big hit. Much less prep time and less hassle than candied yams, with no added sugars or preservatives, no casserole dish to wash, and fewer calories to boot. Best of all, my guests loved them. No doubt Rosie, of the Rosie’s Riveting Recipes historic cookbook, would have approved.