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Tuesday, June 5, 2018

You Bet Your Sweet Patootie

Janet Groene’s 
           Gingerbread Sweet Potatoes

        Everyone I meet these days is eating more sweet potatoes, not just for health reasons but because they are so versatile. Buy them fresh or canned. Roast or boil them. Some deli’s sell sweet potato patties ready for the skillet.  Sweet potato fries are sold frozen. 

This easy side dish can be made with any of the above. It can be cooked on the stove top or in the RV oven. It can be made ahead and nuked to warm it up. Best of all, it goes with almost any meat from the grill, skillet, roasting pan or spit. 

6 servings cooked or canned, drained sweet potatoes
8- to 10-ounce can mandarin oranges
2 tablespoons cornstarch
½ teaspoon salt
½ teaspoon maple flavoring
2/3 cup gingersnap cookie crumbs (or more to taste)

Drain juices from oranges and add water to make one cup. In a cold saucepan stir cornstarch and salt into liquid. Cook, stirring over medium heat until it’s thick.  Stir in maple flavoring. Fold in oranges and sweet potatoes. 
At this point the dish can be heated, sprinkled with cookie crumbs and served or placed in a baking dish for future warm-up. Sprinkle with cookie crumbs just before serving. Services 6. 

See more of Janet Groene's RV-ready recipes at

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