We do a big family lunch for Thanksgiving and this year I was assigned to bring sweet potatoes. A quick google search led me to these Harvey House candied sweet potatoes from the NY Times Cooking site. At first glance I thought this dish would be too plain for a Thanksgiving meal, but was swayed by the stellar 5-star rating and gave it a chance, and I'm so glad I did- these were DELICIOUS!! I modified it a bit by topping half of the dish with chopped pecans, which turned out to be a great addition. I only did half since nuts can be controversial, but everyone agreed they added great texture and flavor, so next time I'll do nuts all over. (To add nuts, reserve a few Tbsp of the sugar mixture to coat the chopped pecans and add them in the last 10 minutes of baking time to prevent burning). These were such a hit, they are going to have an encore appearance at our Christmas Eve dinner!
