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Mammy’s Candied Sweet Potatoes

A historical recipe from Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922).

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A historical recipe

Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Project Gutenberg eBook #71119.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 3 ingredients

  1. a teaspoon butter
  2. ¹⁄₂ cup of brown sugar
  3. 2 tablespoons water

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Boil 6 small sized sweet potatoes, peel them and lay on a shallow plate or pan.
  2. Put a teaspoon butter on each potato, sprinkle on them ¹⁄₂ cup of brown sugar, 2 tablespoons water in pan, cook slowly and baste as you would meat.
  3. Cinnamon, cloves, nutmeg, and lemon peel improve the flavor.

Plating

Cookware for this recipe

  • Saucepan
  • Vegetable peeler
  • Pastry brush
Source Public domain in the USA
Credit

From Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Digitised by Project Gutenberg, eBook #71119 (https://www.gutenberg.org/ebooks/71119). 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.