Polish Pottery provided by www.potteryavenue.com

I think fall is my favorite season. I embrace the crisp mornings and evenings, with the warmth during the day. I enjoy watching the leaves turning colors, and it usually means I’m cleaning out my garden and canning up all I have left in it. It’s my ode to all the Laura Ingalls Wilder books I read as a kid. Getting things ready for the long cold winter to come. I enjoy turning my oven on again and baking and making comfort foods. Trying new recipes and using my friends and family as taste testers. I have three-ring binders of recipes cut out of magazines or printed from tv shows of things I’ve tried and loved. Today’s is one of those. Super simple, and an amazing side dish. I love changing things up. The first thing is... there is a difference between a sweet potato and a yam. Yams have dark red skin and a very orangey red flesh. Sweet potato has light brown skin and white flesh. My grandma Pearl only used sweet potatoes, so that’s what I’m used too. We always have sweet potatoes with Thanksgiving dinner, and me, being me, I wanted to try them a new way. This recipe is subtle and delicious and I hope you give them a try. Just a quick hint, let people know they are not scalloped potatoes beforehand, it will save them the confusion. (Sorry April) Today they are being served in this beautiful Champagne 10.25x8.25 Baker regularly $134.99 and on sale 20% off for $107.99. It’s the perfect size for a family dinner. I adore the artwork on this piece and was so excited this August when getting to watch one of the artists at Zaklady painting this pattern onto Christmas ornaments. It also happens to be my cousin Sally’s favorite pattern!

Every Champagne piece is available for purchase at the Pottery Avenue by Pangaea website at www.potteryavenue.com. Use the search button and type in Champagne and it will bring up all of the pieces in this pattern. Use discount code Twila or PAF for your 20% discount. Any questions, please send Twila and her team a message, they will be so happy to help you.

From my heart to yours, Smacznego!

Kim’s Ginger Sweet Potatoes

  • 2 medium-size sweet potatoes peeled and sliced into 1/8 inch slices
  • 1 1/2 cups heavy whipping cream
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • Brown sugar

In a medium saucepan on medium-high heat bring heavy whipping cream, sugar, salt, and ginger to a boil. Reduce heat and let simmer for 15 minutes, stirring often. While sauce is cooking, peel and slice your sweet potatoes. Layer into your baking dish. Your sauce should be slightly caramel-colored at this point. Pour sauce over potatoes and sprinkle with a little bit of brown sugar. Bake covered with foil in 350-degree oven for 45 minutes, removing foil for the last ten minutes, or until a knife goes through potatoes without resistance.