I probably knew what I was doing when I bought a 3# bag of sweet potatoes. I’m not sure I knew what I was doing when I baked them all at the same time.
I got tired of having them one at a time as a side with dinner. So tonight I mashed up all the rest of them and made this bread.
Oh, my goodness, it smells like a party in my kitchen. Of course I didn’t follow the recipe to the letter. I added raisins to the batter and skimped on the sugar in the batter, and then doused it with a lemon glaze when it came out of the oven.
And it’s what’s for dinner tonight, with a glass of Earl Grey iced tea. Life is good.
So good I was afraid I’d forget what I did. So I’m parking it here.
Preheat oven to 350.
Country-style pork ribs
Baked sweet potatoes
Cranberry stuffing mix
Buttermilk or sour cream
Brown ribs in olive oil in skillet and transfer to oiled baking dish. Sprinkle with Ms. Dash, Worcestershire and balsamic vinegar. Cover.
Peel sweet potatoes and mash. Melt 3 T butter, 2 T maple syrup, 1 t vanilla and 1 t cinnamon sugar in small skillet. Stir into potatoes. Transfer to oiled baking dish and cover.
Prepare oiled baking dish. Empty stuffing mix into dish. Chop squash and pile on top. Pour 1 c chicken broth over top.
Put ribs in oven first. After 15 minutes, put squash in oven and continue baking. After another 10 minutes, take squash out and stir well. Add sour cream or buttermilk. Return to oven and put sweet potatoes in oven. Let all three dishes continue to cook for another 15 minutes.
Serve with green beans if desired.