Cooking With Saki

It's about that time of year again, eh BlogFans? A bountiful time, and a thankful time; the time of turkeys and gravies and all sorts of potatoes.

While I do love cooking, I certainly enjoy spending time with my family more, so I like dishes I can prepare ahead of time, and pop in the oven beside the bird to cook the day away.

Take a xanax, and head to the already mobbed grocery store, because you will need:

Sweet potatoes

Red delicious apples, peeled

Pineapple, fresh or canned, but either way, you want it cut into chunks

Brown Sugar

Orange Juice

Vanilla

Butter

You are going to have to judge how many potatoes you want to cook, blogfans. Usually one potato per two guests works out nicely. Wash your sweet potatoes, and place in a large stock pot. Make sure there is enough room for all potatoes to lay on the bottom of your pot. Boil with the skin on until fork tender. Once they are soft, drain and drop them into a bowl of ice water. This will make the skin pull away from the flesh of the potato. Peel the skin away with your fingers, cut the ends off, and then slice into rounds, placing them in a buttered 9x13" pan. Try to get them as close together as possible.

Put a pineapple chunk on top of each potato round, and toss in a few extra for good measure, as experience tells us that there is often a fight over the pineapple pieces. Shred your apples over the potatoes. Generally one apple per potato that you cook is a good rule of thumb. Sprinkle the whole thing with brown sugar, drizzle with vanilla, and pour orange juice into your pan until the bottom 1/3 of the potatoes are covered. Dot the top with butter. They can stay like this in the fridge overnight, if you want to whip this up the day before.

Bake covered at 350 degrees for 40 mins and uncovered for the last 20.

Happy cooking, BlogFans!