No Thanksgiving dinner is complete without my mother’s Candied Sweet Potatoes—no mashing, no marshmallows, just plain goodness. You can put this dish together ahead of time, bake it when you can, and keep it moderately warm until serving time.
Preheat oven to 350° F.
Ingredients:
- 4 large or 5 medium sweet potatoes
- 1 stick (½ cup) butter
- ½ cup brown sugar
- Nutmeg or allspice
- Salt
Boil potatoes until tender. Drain, cool, and peel. Cut into pieces. Arrange in shallow baking pan.
Melt 1 stick butter. Add ½ cup brown sugar. If mixture separates, add a little water. Add some nutmeg (or allspice) and salt.
Pour syrup over potatoes. Bake at 350 degrees 30 to 45 minutes, basting occasionally with syrup.
Sweet potatoes are an excellent source of vitamin A (beta carotene) and vitamin C. These powerful antioxidants have healing properties that have been known to play a role in reducing inflammation and restoring cells. They can also help conditions such as arthritis, asthma and diabetes, and can aid to prevent conditions such as emphysema, heart disease and even colon cancer.
Credit: My mother, Anne Edwards Long, gave me this recipe. Every Thanksgiving, my Edwards cousins ask “You did make Aunt Anne’s sweet potatoes, right?”
