"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Sweet Potatoes, by Elaine Dack, is from Seasoned with LOVE,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Vacuum Packed Sweet Potatoes (not water packed) Salt and Pepper Brown Sugar Butter
Cut sweet potatoes into approximately 2 - 2 1/2" chucks and place into a skillet over medium low heat. Salt and pepper to taste. Cover sweet potatoes generously with brown sugar (similar to putting a thick layer of frosting on a cake). Top brown sugar with slices of butter here and there. Cover the skillet loosely only until butter has melted into the brown sugar and the sweet potatoes are sizzling. Remove the cover and gently turn each chuck of sweet potato 3 or 4 times until brown sugar has dissolved into the pototoes and a syrup has started to thicken in the skillet. When done, you can transfer the potatoes into a casserole until serving time, and reheat in the oven or microwave if necessary. NOTE: Do not let heat get to hot when preparing them in the skillet as it would easily burn the potatoes.
These sweet potatoes are our families favorite vegetable for holidays. You can make as much as you want by just adding more or less brown sugar and butter. It's a none fail method! Enjoy.
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