SHANITA McAFEE | Magnolia’s Contemporary Southern Bistro

Why do you love sweet potatoes so much? “I think it’s an under-utilized vegetable. I think people only want to use them on Thanksgiving. But once you start playing around with sweet potatoes, there is so much you can do with them.”

How do you serve these candied sweet potatoes? “I make them all the time. I like them on my macaroni and cheese, so I put it on top and mix it all together.”

Do you make macaroni and cheese for Thanksgiving? “Yes. Macaroni and cheese. Greens. My sister makes the chitlins.”

So do you do a potluck Thanksgiving? “No, I cook the whole entire Thanksgiving, except for the turkey. My ex-husband and his wife come over. He does the turkey.”

Her best T-day advice: Use elegant plastic party plates — then throw them away to save time on cleanup.”

Magnolia’s Candied Sweet Potatoes

Makes 8 servings

2 cups firmly packed brown sugar

1 cup heavy whipping cream

4 tablespoons unsalted butter

1 teaspoon kosher salt

1 teaspoon coarsely ground black pepper

1/2 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 tablespoon vanilla extract

1/4 cup brandy

Zest of 1 orange

3 1/2 pounds medium-sized sweet potatoes

Preheat oven to 375 degrees. Spray a 9-by-13-inch casserole dish with vegetable cooking spray.

In a saucepan, mix the brown sugar, heavy cream, butter and spices with a wooden spoon and cook over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until the mixture thickens. Add the vanilla, brandy and orange zest; cook another minute to thicken further. Turn off the heat, cool slightly; set aside

Peel and slice sweet potatoes into 1/2-inch circles and arrange in prepared baking dish. Pour candy sauce over the sweet potatoes, cover with foil and bake for 40 to 50 minutes. Remove foil and bake another 20 to 30 minutes uncovered, until sweet potatoes are fork-tender, basting periodically with sauce.

Per serving: 472 calories (34 percent from fat), 17 grams total fat (11 grams saturated), 56 milligrams cholesterol, 74 grams carbohydrates, 3 grams protein, 280 milligrams sodium, 5 grams dietary fiber.