This year, a super simple sweet potato recipe returns to my Thanksgiving table. It came from a newspaper column recipe a few years back. It is nice for a couple of reasons. First, it is microwaved saving valuable oven space that I just don’t have. Second, it is not quite as sweet as traditional candied yams. I grew up on Thanksgiving candied yams with loads of butter, brown sugar and miniature marshmallow topping. This recipe has quite a nice taste. It is still sweet but not overly sweet. The apple taste adds a bit of mystery and a different take on sweet potatoes.
Nutritionwise, this is not a low sugar recipe. If you have issues with sugar, I would recommend that you only take a small portion of the dish. I would appreciate any suggestions on how to lighten the recipe and still retain the apple taste. My initial thought is to use fresh yams and eliminate the yams in the syrup.
1 40 oz. can cut sweet potatoes in syrup
1 cup thawed apple-juice concentrate
4 tbsp. butter
1 TBS. apple-pie spice blend
Drain the sweet potatoes and place in the work bowl of a food processor. Place the apple-juice concentrate, butter and apple-pie spice blend in a 2-cup glass measuring cup and cover with a paper towel. Microwave on high until butter is melted, about 1 ½ minutes. Pour over sweet potatoes and pulse the processor motor until the potatoes are smooth.
Spread the sweet-potato mixture in a 1 ½-quart microwave-safe casserole dish and microwave on high until heated through, about 3 minutes.