In an effort to find a way to enjoy a Thanksgiving standard with a new twist, I have taken the sweet potato and turned it upside down. My family spent a moment freaking out at the idea of a twist on this classic dish, but the proof that change is not always bad is in the empty plate. Let's peak into the oven and see what's cooking.

 

 

 

I personally don't eat marshmallows any other time a year, then why do I eat them year after year on my sweet potatoes? When I first played around with the idea of creating a sweet potato differently, the first thing that came to mind was to dump the marshmallow. I like the idea of the fall flavors infusing themselves with the earthy sweetness of the sweet potato. I guess I could go on and on about the thoughts that went into this recipe or I can just get to it...

What You'll Need:

2 lbs sweet potatoes, rough chopped
2 Tbsps olive oil
1 Tbsp coarse sea salt

topping
1 stick of butter, softened (not melted)
1/4 cup brown sugar
1 1/3 cups flour
1/2 tsp of cinnamon
pinch of salt

Putting It All Together:

preheat oven to 400 degrees
In a large bowl toss the sweet potatoes with the olive oil to evenly coat then add to a greased
9 x 13 baking dish sprinkle with coarse salt and bake for 20 minutes, remove from oven, stir and
evenly spread the topping over the sweet potatoes, cook for another 20 minutes or until bubbly and fork tender.

a great add-in for the topping would be pecans and a substitution for the flour, as suggested by my friend Kama, would be oats.