"The belly rules the mind."--Spanish Proverb

Ginger's Candied Sweet Potatoes Recipe

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This recipe for Ginger's Candied Sweet Potatoes, by , is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lathrop Sisters

Category:
Category:

Ingredients:  
Ingredients:  
1 tall can of Pincella Yams, or similar
1 short can of Pincella yams, or simllar
(you can cook raw yams, mash and use those instead)
1/2 tsp salt
1/2 a box of brown sugar
1 stick of butter

Directions:
Directions:
Set the oven to 325 or 350. (according towhead other foods will share the oven

Drain the canned yams, reserving the liquid.
Line the bottom of a 9x13 casserole dish with the yams.
Sprinkle the salt over them, to cut the sweetness
Sprinkle the brown sugar over the top.
Cut the butter into small pieces and lay across the yams
Pour the reserved liquid over the yams until the potatoes are not quite covered.

Place the casserole in the overn to cook with other foods. Ginger feels the secret to her sweet potatoes
is the time they remain in the oven. She cooks them from 1-2 hours until most of the liquid has evaporated

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
20 minutes before baking
Personal Notes:
Personal Notes:
The Waters family insisted on this dish at fall holidays, and passed it on to Barbara who also makes it regularly, but using raw sweet potatoes. You can call her to ask about the liquid.

 

 

 

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