Eat Your Vegetables for March 1, 2012

Advocate staff photo by HEATHER MCCLELLAND Brandied Sweet Potatoes are twice-cooked then spiked with cognac and brandy.

Try this simple side dish — with a spike

CORINNE COOK

This sweet potato combination is good for a simple side dish to serve for a supper club.

The potatoes are first boiled in their jackets until soft and almost tender, then they’re sliced, mixed with a glaze and raisins, and baked. This glaze is spiked with cognac or any brandy you have on hand, but if you want it nonalcoholic, use vanilla extract.