A must-have addition to your Thanksgiving menu. These are the leftovers that we fight over.
7–8 large Sweet potatoes
3/4 c Granulated sugar
3/4 c Brown Sugar
1 stick Unsalted Butter (cut into slices)
1/4 c Cinnamon
1 Tbs Salt (this is an approximate measurement – use your judgment here)
1 1/2 tsp Pepper (again approximate – use your judgment)
2 – 24 oz bottles of Syrup (mom uses Aunt Jemima’s)
1. Wash your potatoes well. Put them in a large pot and cover with water. Boil just enough, so you can put a fork in. They will still be firm. DO NOT OVER COOK. Drain water. let potatoes cool enough so that they can be handled.
2. Slice them in half and line the bottom of a deep baking tray (Mom uses a deep lasagna pan)
3. Sprinkle with salt and pepper to taste
4. Sprinkle granulated sugar over the top of the potatoes, add a layer of brown sugar
5. Cut the butter into thin slices and place over the brown sugar
6. Add enough cinnamon to cover the top
7. Fill the pan half way with syrup
8. Bake at 350 for approximately one hour. When everything looks nice and bubbly, they are ready. Be careful removing them from the oven as the syrup is extremely hot.
Select potatoes that are roughly the same size so they cook evenly. Adjust ingredients to taste. The recipe calls for 2 bottles of syrup – I typically use approximately 1 1/2 bottles.
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