Yesterday I spent $12 on a magazine that has nothing to do with food. While that amount of money is no big deal to some, for a budget-watching family, it’s a chunk out of some line item; it’s gotta come from somewhere (sorry, Honey, no new underwear for you this month).
You see, I also bought Family Circle. It was a whopping $1.99. If you don’t have it, pick it up because I’ll be going through it in January. The Baked Ravioli on the cover made that one an easy decision. That price tag, in my view, is how much magazines should cost, especially considering the amount of advertisements in them. $12 is a bit extravagant.
This magazine, though, I don’t care how much it was. I don’t care that there isn’t a single recipe in it or that there aren’t any tips on how we can save money (funny how they never say not to buy magazines).
I don’t care about any of that stuff because every single one of the 98 pages is about Pink Floyd. At this point, if you tell me that you have no idea who they are, well, we just can’t be friends anymore.
I found Pink Floyd during my first year in nursing school and was hooked from the first few chords. It’s a long story, one for another time, but I met Hubby because of them and their album Meddle. It’s his favorite band as well.
They’re not just a band. I mean, that’s pretty obvious, right? Rolling Stone did reserve an entire ad-free issue to them, after all.
No, Pink Floyd has absolutely nothing to do with sweet potatoes. I am simply so excited to dive into the magazine that I had to share my find with you. But, since we are here to talk about food, we should get on with it.
There really isn’t much to say about this because it’s so easy, which is why it might just show up on my Christmas table next week. Seriously, look at that plate. It’s gorgeous and healthy. And all kinds of Christmasy.
What I love is that the topping can be made a day in advance so all that’s needed is to heat it up (hello microwave) just before serving.
I’m not a fan of the sickeningly sweet sweet potato casseroles that are full of brown sugar and marshmallows, so I’m always on the look-out for other ways to cook them. This one is perfect. The potatoes and maple syrup provide the sweetness, and the cranberry relish topping does the rest. It’s a gorgeous, delicious meal. I’m hooked.
What I’d Do Different Next Time
- 4 large sweet potatoes
- 1 tablespoon butter
- ¼ cup finely chopped onion
- 1 cup fresh or frozen cranberries
- ⅓ cup maple syrup
- ¼ cup cranberry juice
- ¼ teaspoon salt, divided
- ½ cup Diamond of California Chopped Walnuts, toasted
- 1 teaspoon Dijon mustard
- ¼ teaspoon pepper
- 2 tablespoons minced fresh chives
- Preheat oven to 400°. Scrub sweet potatoes; pierce several times with a fork. Bake 1 hour or until tender.
- Meanwhile, in a small saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in cranberries, syrup, cranberry juice and ⅛ teaspoon salt. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until berries pop, stirring occasionally. Stir in walnuts and mustard; heat through.
- When cool enough to handle, cut each potato lengthwise in half; sprinkle with pepper and remaining salt. Top with cranberry mixture; sprinkle with chives.
I mentioned Family Circle will be one of January’s magazines, did you see that? I don’t have any others picked out yet so if there’s one you’d like me to wander through, let me know.