Happy Kwanzaa to all who celebrate! We love these Candied Sweet Potatoes from the American South, shared by Food & Wine, that is an excellent addition to your Jerk Chicken or Shrimp Casserole! You’ll find that the dark brown sugar adds just the right amount of sweet richness!

Candied Sweet Potatoes

Ingredients

• 3 pounds medium-size sweet potatoes, peeled and cut into 1/2-inch-thick slices
• ½ cup (4 ounces) unsalted butter
• ⅔ cup granulated sugar
• ⅓ cup packed dark brown sugar
• ⅓ cup pure maple syrup
• ¼ cup heavy whipping cream
• ¾ teaspoon kosher salt
• ½ teaspoon ground cinnamon
• ½ teaspoon vanilla extract
• ¼ teaspoon freshly grated nutmeg, divided
• 1 teaspoon grated orange zest (from 1 small orange)
• ¼ teaspoon flaky sea salt (such as Maldon)

Directions

1. Preheat oven to 400°F.
2. Arrange sweet potato slices in a shingle pattern in a 13- x 9-inch baking dish in 3 to 4 columns total.
3. Melt butter in a medium saucepan over medium. Add granulated sugar, brown sugar, and maple syrup; cook, stirring constantly, until melted, about 1 minute. Bring to a simmer over medium.
4. Add cream, and reduce heat to medium-low; cook, stirring often, until thick and saucy, about 5 minutes.
5. Remove from heat; stir in salt, cinnamon, vanilla, and 1/8 teaspoon of the nutmeg.
6. Pour mixture evenly over sweet potatoes. Cover dish with aluminum foil.
7. Bake in preheated oven until sweet potatoes start to soften, about 30 minutes. Remove from oven; remove and discard foil. Gently brush some of the glaze in dish over sweet potatoes to coat. Continue baking, uncovered, until sweet potatoes are tender and glaze is bubbling and sticky, about 20 minutes.
8. Remove from oven; brush more glaze over sweet potatoes. Let cool 30 minutes.
9. Sprinkle with orange zest, sea salt, and remaining 1/8 teaspoon nutmeg. Serve.

Recipe source: https://www.foodandwine.com/recipes/candied-sweet-potatoes

Jamaican Jerk Chicken

Ingredients

• 1 medium onion, coarsely chopped
• 3 medium scallions, chopped
• 2 Scotch bonnet chiles, chopped
• 2 garlic cloves, chopped
• 1 tablespoon five-spice powder
• 1 tablespoon allspice berries, coarsely ground
• 1 tablespoon coarsely ground black pepper
• 1 teaspoon dried thyme, crumbled
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon kosher salt
• 1/2 cup soy sauce
• 1 tablespoon vegetable oil
• 2 (3 1/2 to 4-pound) chickens, quartered

Directions

1. In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg, and salt; process to a coarse paste. With the machine on, add the soy sauce and oil in a steady stream.
2. Pour the marinade into a large, shallow dish, add the chicken, and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding.
3. Preheat the grill.
4. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes. (Cover the grill for a smokier flavor.) Transfer the chicken to a platter and serve.

Recipe source: https://www.foodandwine.com/recipes/jamaican-jerk-chicken