These are still a holiday favorite and are even better the next day with leftover cold cranberries. Use your favorite type of sweet potato, or mix all varieties in a single dish.
3-1/2 pounds sweet potatoes, boiled until tender but lightly firm
One 1-inch knob of ginger, peeled and thinly sliced, optional
4 to 6 tablespoons butter
1/3 cup maple syrup or dark brown sugar
Salt and freshly ground pepper
1/2 cup apple juice or water
1. Peel the potatoes and cut them lengthwise into slices about 3/8 inch thick.
2. Preheat the oven to 375 F. Butter a large, shallow casserole and make a layer of potatoes. Scatter a few ginger slices over them, if using, dot with butter, season with salt and pepper, and drizzle some of the syrup on top. Repeat until all the potatoes are used. Dot the last layer with butter and pour in the juice. Cover with aluminum foil and bake for one hour. If the oven is being used for other things and is set at a lower temperature, simply bake them longer.
Excerpted from Vegetarian Cooking for Everyone by Deborah Madison (10th anniversary edition, Broadway Books, 2007). Copyright 2007 by Deborah Madison.
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