I rediscovered black walnuts this summer while on a trip to Colonial Williamsburg, of all places. After a walk around, we stopped at the Shields Tavern for coffee and a little live music from period-clad minstrels. On the menu was black walnut ice cream. I was skeptical, thinking they would probably be English walnuts. But boy, was I wrong. Read more of this essay…
Ingredients: 6 or 8 small sweet potatoes, peeled and cut into large cubes
1 cup or so of black walnut pieces
4 TBS butter, plus enough to butter a baking dish
3/4 c. loosely-packed brown sugar
1/4 c. honey
Instructions: Preheat oven to 350 degrees. Steam the sweet potato cubes for about 10 minutes, or until soft. Meanwhile, butter an 8-by-8-inch or larger baking dish, depending on how many sweet potatoes you have (you want at least two layers of potato cubes in the dish), set aside. Melt the butter and sugar together in a small saucepan, letting it simmer for five minutes or so while stirring.
Drain the potatoes and layer in the baking dish, pour the sugar mixture over all, scatter black walnuts over top and drizzle with the honey. Bake for 15 minutes or longer.
If you like them, dot the top with marshmallows and bake until they begin to brown.
Tags: black walnuts, butter, sweet potatoes, Thanksgiving
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