Candied Sweet Potatoes
A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).
A historical recipe
Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
This recipe is known as American, but other nations also prepare similar recipes.
Credit
From Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Digitised by Project Gutenberg, eBook #13545 (https://www.gutenberg.org/ebooks/13545). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients 1 ingredient
Method
- Place in an agate pudding dish 6 pared and halved (lengthwise) raw sweet potatoes.
- Scatter over them three tablespoons of sugar, 2 large tablespoons of butter cut in small bits, and about 1/2 a cup (good measure) of water.
- Stand in a hot oven and bake about 3/4 of an hour.
- Baste frequently with the syrup formed in the bottom of the dish.
- The potatoes when baked should look clear and the syrup should be as thick as molasses.
- Serve in the dish in which they were baked.
- Should the oven of the range not be very hot, the dish containing the potatoes may be placed on top the range and cooked about 25 minutes before placing in oven to finish baking.
Plating
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