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New Orleans-Candied Sweet Potatoes Recipe

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This recipe for New Orleans-Candied Sweet Potatoes, by , is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marlene "Gail" Polk-Pearson
Added: Thursday, September 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3-4 large Yams, peeled
4 Tbsp. Butter
1 C. Brown Sugar
Ground Cinnamon
Ground Cloves or Nutmeg
1/2 tsp. Salt
1/8 tsp. ground Black Pepper

Directions:
Directions:
Peel and wash Yams. Slice yams ~1/4 inch thick.
In a large saucepan, layer yam slices, sprinkle with brown sugar, cinnamon, and cloves; dot with butter slices. Continue layering, ending with butter. Sprinkle salt and pepper on the top layer.
Cover saucepan, cook on top of stove on low to medium heat, stirring occasionally. Do NOT add water to pan. Cook until yams are tender, ~30 minutes.
Just prior to serving, if yams appear too runny gradually stir in cornstarch mixture (2 Tbsp. Cornstarch dissolved in 1/4 C. water) until liquid thickens to desired consistency.

Personal Notes:
Personal Notes:
I received this recipe from Deloris Jones (the cook at Holmes Cafe in the Lower 9th Ward, New Orleans, LA) when I volunteered at the Lower 9th Ward Health Clinic in June 2008. I loved this and ate it whenever Deloris made it.
Serve with New Orleans Chicken, Corn bread and Green beans for a real New Orleans style dinner.

 

 

 

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