When my Thanksgiving plans were finalized, I got to start brainstorming recipes.
I like to stick the traditionals but also enjoy spicing up meals for holidays. Changing things around or trying something new in order to make it healthier or incorporate different ingredients.
When stumbling around on the Barefoot Wines website in their recipe section, I happened upon a recipe for sweet potatoes and Moscato wine. It looked interesting and easy to make.
It didn’t disappoint. I was actually in love with these sweet potatoes and ate them for the rest of my time at home. I used them to top salads and even picked at them from time to time (whoops :)).
If you’re looking for a fun and easy new dish to try this holiday season, I highly recommend this. The potatoes were sweet but also kept their flavor and had enough spice to them to make them a savory side dish.
I am in no way associated with the Barefoot brand. I merely found this recipe on their website and decidedto try it.
Moscato glazed sweet potatoes
(adapted from Barefoot wines)
3 Lbs diced sweet potatoes
1/2 cup honey
3 T fresh grated ginger or sub. appropriate amount ground
2 T nut oil ( I used macadamia because that’s what we had, but even olive would be fine)
1 tsp ground cinnamon
1/2 tsp ground black pepper
1/2 cup Moscato wine
Preheat oven to 450 degrees. In a large glass baking dish, toss together all ingredients, and bake for 20 minutes. Stir the potato mixture turning the pieces to ensure even cooking and continue baking another 20 minutes or until the potatoes are tender when pierced with a fork and nice and caramelized on the outside.