Candied Sweet Potatoes
Take as many sweet potatoes as you need, boil them, and let cool. Meanwhile, melt your
dark brown sugar in the cast iron skillet, on real low heat, with a bit of cane syrup, or karo,
if you don’t have the cane syrup. (I have used light brown sugar with dark karo and nobody
has complained). This will have to be stirred constantly. If you have small children, then you
need to fix this dish after they go to bed. When the sugar and syrup have blended well enough,
remove the pan from the heat. Peel and slice, or peel and chunk, according to your preference,
the sweet potatoes. Return the syrup mix to warm on low heat, add the sweet potatoes one
or two at a time to see how much the syrup mix will take. Here you need to be careful as
cooking too long will make hard candy rather than candied sweet potatoes. Some folks add
cinnamon. I don’t. But try the two ways and see which you prefer. I suggest you take one
sweet potato and fix it just to get the feel of the syrup mixture.
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