Recipe: Candied Sweet Potatoes

From The Modern Family Cookbook, 1942

CANDIED SWEET POTATOES

5 medium sweet potatoes or yams
1/2 c water
1 c brown sugar packed, or granulated sugar
1/4 tsp salt
2 tbsp butter

scrub potatoes, then pare thinly. heat the water, sugar, and salt to boiling and put potatoes, left whole or cut in halves, put into the hot syrup, turning to coat all over. cover tightly. reduce heat and cook slowly, turning potatoes from time to time until just tender, or from 1 to 1 1/2 hours. add butter, turning potatoes to mix well and continue cooking 5 min. longer. serve hot with the syrup over them. sweet potatoes may also be glazed by heating peeled potatoes and syrup in a cover pan in a 375 oven. turn occasionally and add butter just before serving. 5 servings

variation: cooked sweet potatoes, peeled, left whole or cut in halves, may be drizzled with melted butter, sprinkled with sugar, and baked in a 400* oven, uncovered, until hot through, brown and sugar crusted.


From 1961 Amy Vanderbilt Cookbook

CANDIED SWEET POTATOES

8 sweet potatoes
1/4 c butter or margarine
1 c brown sugar, packed
2 tbsp honey
1 tsp grated orange peel
1/2 c orange juice

preheat to 375. scrub potatoes; rinse; pare; cut in halves or thick slices lengthwise. brown well in butter in a 2 quart flameproof baking dish. sprinkle sugar over. add honey, orange peel and juice. cover dish.
bake 30 min. uncover. continue baking 20 to 30 more min or until potatoes are tender. baste often with juices in dish or with additional melted butter mixed with a little brown sugar. 8 servings.

From The American Woman Cookbook 1950

GLAZED OR CANDIED SWEET POTATOES

6 sweet potatoes
salt and pepper
butter
1 c brown or maple sugar
1/4 c water

boil the potatoes without paring them. when tender, drain and strip off skins. make a siryp by boiling together the sugar and water. cut each potatoe in half or in thick slices, dip each piece into the sirup and lay it in a greased baking dish. season with salt and pepper and bits of butter. when all the potatoes are in the dish, pour any remaining sirup over them. bake in a quick oven, 400 to 450 until the potatoes are brown. they will brown quickly.

variation: use the same quantities as above and make the same sirup. pare the potatoes and boil until about half done. drain, cut in lengthwise slices and lay in a shallow greased pan. spread generously with butter and pour the sirup over all. bake in moderate oven 350 to 400, basting frequently with the sirup until the poatotes are transparent. it may be necessary to add more sirup during the baking. an hour or more is usually required for these potatoes.