The official start of the holiday season is just a few weeks away and planning has already begun in our household. Lately, I’ve been helping my wife prepare the house for when our family visits for Thanksgiving dinner, and that usually includes countless hours spent cleaning, dusting, fluffing and decorating.
Lucky for me, when the big day comes, my wife kicks me out of the kitchen to stall the family and make sure the kids don’t sneak into the desserts.
This Thanksgiving, my wife is going to incorporate watermelon into at least three dishes. Follow along all month long to see how we’re bringing watermelon to our Thanksgiving dinner table and get inspired by creations like this one for Watermelon Glazed Sweet Potatoes!
WATERMELON GLAZED SWEET POTATOES
This is perfect if you’re looking for a way to put a new spin on a traditional recipe.
1 bottle of cooking spray
1 cup watermelon juice
2 tablespoons butter
2 tablespoons brown sugar
1 ½ teaspoons rum extract
dash salt and pepper to taste
2 pounds orange-fleshed sweet potatoes
Heat oven to 375°F. Spray a low-flat baking dish (such as 11” x 8”) with cooking spray. Set aside. Bring watermelon juice to a gentle boil in a medium saucepan over medium heat until liquid is reduced to ½ cup. Remove from heat. Add butter and sugar and stir until melted and thoroughly blended. Add rum extract and salt and pepper to taste.
Wash and scrub sweet potatoes. Peel if desired, although not necessary. Cut into large fries, approximately 4” x 1”. Toss with watermelon glaze and pour into the baking dish. Bake for approximately 35 minutes or until softened, but still firm. Toss with glaze several times during the baking process. Remove from oven. Toss again to coat potatoes with remaining glaze.
UP NEXT: THE RISE OF THE MINI WATERMELON