Fanny’s Candied Sweet Potatoes
I was practically a teenager before I
realized anyone ever made candied sweet potatoes with marshmallows on
top. This crusty, marshmallow-less diet was what my grandmother’s cook
taught us all to make instead. We loved it so much that it was a winter
staple, especially at Sunday lunch; it is still my favorite holiday
accompaniment for roast turkey.
Makes 6 to 8 servings
3 pounds sweet potatoes, unpeeled, simmered in water to cover until
tender, about 20 minutes, drained, peeled, and thickly sliced
1 cup sugar
3 tablespoons butter, softened
Ground cinnamon
½ cup water, or apple cider, boiling
Preheat the oven to 375°F.
Butter a glass or other medium size deep baking dish. Make a layer of
potato slices in the bottom of the dish. Sprinkle with some of the
sugar. Dot with some of the butter, and sprinkle with some cinnamon.
Continue to layer the potatoes, topping each layer with sugar, butter,
and cinnamon. Pour the water in the baking dish, around the potatoes.
Sprinkle with the remaining sugar.
Bake until the syrup is thick and sticky and the top is crusted with
sugar. Serve very hot, spooning the syrup over each portion.
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