Great!!
A few rules/guidelines are listed in the first post.
Are you ready to receive your secret ingredients? Okay, here they are:
* sweet potatoes (either canned, fresh, or pureed) (sometimes called yams)
* walnuts (other nuts may be substituted)
* apples, apple juice, or apple sauce
Now, let's allez cuisine!!!
Sweet Potato Splendor
Take fresh sweet potatoes, wash them and cut them into bite size chunks.
Rub them lightly with olive oil, and spread them in a baking dish.
Put them in the oven for 20 minutes at 350 degrees.
Pull the pan out of the oven, and with a spatula, loosen the sweet potato chunks from the pan, and flip them around.
Pour some apple juice in the pan. Not much, just enough to mostly have a thin layer of it on the bottom of the pan.
Chop up some walnuts, not finely, just enough to not have really big chunks. And not too many, just enough to add a little sumpsumpn to the roasted sweet potatoes.
Also sprinkle in a small amount of salt, and a light amount of either powdered ginger, or if you gots it, chopped candied ginger.
With the spatula, blend all this, and spread it around the pan.
As you are blending, add more apple juice, if necessary, to coat all of it.
Put it back in the oven for another 15 minutes, pulling it out halfway through to flip and check.
Keep baking until the sweet potato is cooked through.
Depending on the amount of liquid, the heat of the oven, the age of the sweet potatoes, and other factors, this will either turn out with a delightful roasted and glazed quality, with every sweet potato jewel and every walnut crumb glazed in rich apple goodness, or it will turn into a mush, also very delicious, or somewhere in between.
Wherever it ends up on the consistency spectrum, it will be delicious and have lots of vitamin A.
If it's mushy, you can eat it in a bowl with a little half and half poured on.
Yum.