We sure do love our annual Thanksgiving potluck at Next Issue. This year, we took things up a notch by collecting all the best stuffings, mashed potatoes, salads, soups, pies, and more from magazines in the Next Issue app.
With each member of the Next Issue family bringing something unique to the table, it was definitely a feast to remember!
Still searching for one last awesome recipe? Here’s was one of our tried and tested (and easy!) favorites.
HONEYED SWEET POTATOES from “Beat The Clock Thanksgiving” – Family Circle, November 2014
- 3 lbs sweet potatoes, peeled and cut into 1 1/2 inch pieces
- 3 tbsp unsalted butter
- 1/4 cup honey
- 1/4 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup toasted pecans
1) Bring a large pot of lightly salted water to a boil. Add sweet potatoes, return to a boil and cook for 8 minutes. Drain.
2) Melt butter in a large nonstick skillet over medium heat. Add honey, cinnamon, and cayenne. Stir in sweet potatoes and season with salt and pepper. Cook, stirring to coat, for 2 minutes. Remove to a platter or bowl and top with toasted pecans.