Random Food Fridays - Jammin' Sweet Potatoes

 I like to imagine I have followers. The official count is up to 12. If anyone has peeked in here, even semi-regularly, they will have noticed that I love all things sweet potato and butternut squash. Savory or sweet, main dish or dessert, you just can't go wrong with these affordable, nutritional power houses! Of course, we home cooks do like to gild the lily. But, please, in a NON-marshallowy way!

We had a big holiday luncheon at my office yesterday. We have one cranky old stove to accommodate cooking for about 180 people. Whenever we have a luncheon, hot dishes are really better kept in a crock pot. I made these sweets the night before and plugged them in to reheat in the morning. They were nicely heated and delicious after about 3 1/2 hours.

I love sweet and savory together. Not all people do. This is lightly sweet and gets richness from plenty of butter. Of the three sweet potato dishes offered, this one came in a strong second. The dish that went first was a sweet and topped with a crunchy nut topping. The dish covered with marshmallows came in dead last and most of it went home with its provider. If you love pineapple, you will love this dish. If you don't wish to make your own plum and pineapple jam, use straight pineapple or apricot/pineapple from the store.


Jammin' Sweet Potatoes
7 lbs sweet  potatoes
1 tsp. cinnamon
1/2 cup butter
1/2 tsp. salt
1 cup plum and pineapple jam

Peel the sweet potatoes and cut them into large chunks. Steam until tender. Remove to a large mixing bowl. Add the remaining ingredients and mash to desired consistency. You can serve immediately or reheat in a crock pot later.

Serves very many people!