Candied Sweet Potatoes

Ingredients

• 6 medium size sweet potatoes
• 1 cup dark corn syrup
• ¼ cup flour
• 1½ cup orange juice
• 3 T. butter

Method

1. 1

   Parboil sweet potatoes in salted water.

2. 2

   Drain.

3. 3

   Place in greased dish.

4. 4

   Combine flour with orange juice syrup.

5. 5

   Mix well.

6. 6

   Pour over sweet potatoes.

7. 7

   Dot with butter.

8. 8

   Bake uncovered at 350°F for 1 hour.

Nutrition per serving

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 60. The excerpt below is the record exactly as published.

cups flour 2-3 cup milk fa cups cut corn betesalt 1% t. baking powder 1 egg, beaten Sift flour, salt and baking powder together. Combine milk and eggs. Beat well. Add to dry ingredients. Mix just until flour is moistened. Stir in corn. Drop from spoon into hot fat. Fry until golden brown. Drain on waxed paper. Makes 18 fritters. Mrs. Clate Bumgarner Millers Creek Club CANDIED POTATOES 3 medium sweet potatoes 1 cup sugar 1% lb. butter Ginger, cinnamon Pare and _ slice potatoes. Barely cover with water. Place all ingre- dients in sauce pan with potatoes. Bring quickly to boil and cook slowly 1 hour. Serves 6. Mrs. J. M. German Boomer Club BAKED SQUASH 2 cups canned (or fresh) squash 2 T. chopped onion % cup bread crumbs 2h lecream 2 T. butter Ietesalt Melt the butter in a frying pan and cook the onion until yellow but not brown. To the squash add onion, cream, bread crumbs, and salt. Pour into a greased baking dish and bake in a moderate oven until brown. Mrs. Coley Layall Pleasant Ridge Club SWEET POTATOES WITH v ORANGE SAUCE 1 cup orange juice 1-3 cup white sugar 2 T. butter Del. cornestarch 1-8 cup brown sugar Mix sugar and corn starch thor- oughly; add orange juice. Cook to custard consistency. Remove from heat, add butter and pour over sweet potatoes which have been boiled and skinned. Mrs. Gales Scroggs Roaring River Club POTATOES WITH CHEESE SAUCE 4 T. butter 2% cups milk 34 t: salt 6 Irish Potatoes 3.1. four 1 lb. diced cheese 1-8 t. cayenne Make cream sauce by using butter, flour, milk. Add 1 lb. diced cheese, salt, and cayenne. Cook until smooth and creamy. Cut potatoes into strips; funy vin etate untilsliecht browns. Criss cross in casserole, pour over potatoes the cheese sauce, cover with bread crumbs, and dot with butter. Place in oven (3850 F.) for 20-30 minutes. Remove lid from casserole and brown. Serves 6 or 8. Mrs. Atwell German Boomer Club f CANDIED SWEET POTATOES 6 medium size sweet potatoes 1 cup dark corn syrup Zen. our 1% cup orange juice 3 T. butter

Cook this with the app: pantry check, scaling, and the assistant.