Look no further for a fresher take on Georgia Grown sweet potatoes this Thanksgiving, without compromising on those fall holiday flavors. With warm spices, sweet apple cider, crisp apples, fragrant Georgia pecan oil, and little green onion for a contrasting crunch, your sweet tooth will thank you by saving it some room for dessert.
- 2 – 3 Sweet potatoes, peeled and diced (4 – 5 cups)
- 2 Georgia Fuji apples, cored and diced
- 1/3 Cup dried cranberries
- 1/3 Cup chopped scallions
- ½ Cup apple cider
- ¼ Cup cider vinegar
- ¼ Cup pecan oil + extra to cook potatoes
- ½ Teaspoon + cinnamon
- 1/2 cup toasted pecans, coarsley chopped (optional)
- Salt & pepper
If possible, start this the day before eating. Toss diced sweet potatoes with small amount of pecan oil to coat. Season with salt and pepper. Spread on baking sheet and roast in oven at 350 degrees until just tender but still firm. Remove potatoes to a bowl and chill overnight if possible or at least a couple of hours.
Place cider in a small saucepan, cook over medium high heat until reduced slightly. Add cranberries and cinnamon and continue cooking for about a minute just to soften cranberries. In a small bowl, whisk together cider, vinegar and pecan oil. Combine chilled potatoes, apples, scallions, pecans if using, and dressing. Toss gently to combine. Adjust seasoning. Serve cold. Serves 6 – 8.