by Jonell Galloway
Sweet potatoes are a traditional part of a American Thanksgiving dinner. Every family has its own favorite or traditional recipe. Here’s mine, in all its simplicity.
I love sweet potatoes for their natural flavor and texture, so I simply scrub them really well and bake them, with the peeling on, at 200° C / 400° F until they’re soft enough to eat. The time depends on the time and variety of sweet potato. I then cut them crosswise into chunks (still leaving the peel), put them into a serving dish, and slather them with butter with sea salt, which I buy from my cheesemonger.
No marshmallows, no brown sugar, no maple syrup, just au nature.
It’s interesting to watch Europeans’ reactions to them. At first they’re puzzled, but on their second bite, they usually find them interesting and like them.
Note: If you peel them, they will dry out in the oven.
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