Candied Sweet Potatoes
Yum! Not a can or mix in sight…truly retro fabulous food
5 medium-size sweet potatoes or yams
1/2 cup water
1 cup brown sugar, packed, or granulated sugar
1/4 teaspoon salt
2 tablespoons butter
Scrub potatoes, then pare thinly. Heat the water, sugar and salt to boiling and put potatoes, left whole or cut in halves, into the hot syrup, turning to coat all over. Cover tightly, reduce heat and cook slowly, turning potatoes from time to time until just tender, or from 1 to 11/2 hours. Add butter, turning potatoes to mix well and continue cooking 5 minutes longer. Serve hot with the syrup over them. Sweet potatoes may also be glazed by heating peeled potatoes and syrup in a covered pan in a moderate oven. (375 degrees F.) Turn occasionally and add butter just before serving. 5 servings.
Variation: Cooked sweet potatoes, peeled, left whole or cut in halves may be drizzled with melted butter, sprinkled with sugar and baked in a moderately hot oven (400 degrees F.), uncovered until hot through, brown and sugar-crusted. The Modern Family Cookbook
Oh, yum! I cook fresh sweet potatoes often. And candied … the best! I don’t bother with the stove top. I just mix all of those same ingredients, dump them on top of a split sweet potato and pop it in the oven. No margarine allowed. Fresh butter and sweet potatoes are made for each other.
Comment by skeet — November 12, 2006 @ 11:51 pm
I love sweet potatoes. I cook them frequently, ususally just baked in their jackets, with real butter slathered on top. But I do the candied thing also, the oven-only method. I dont’ make the syrup ahead of time. I sprinkle the brown sugar and dot the button on & they comeout heavenly. Yum!
Comment by skeet — November 13, 2006 @ 4:36 am