Candied Sweet Potatoes

Ingredients

• Six or eight potatoes (according to size)
• adding butter
• half a cup of sugar (brown)
• half a cup of syrup
• a little orange peel, and a teaspoonful of cinnamon

Method

1. 1

   Boil potatoes, then slice lengthwise, put in baking dish, adding butter, sugar and nutmeg to each layer of potatoes.

2. 2

   Then pour over all a cup of boiling water.

3. 3

   Bake in oven for fifteen or twenty minutes.

Nutrition per serving

As published

This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 6. The excerpt below is the record exactly as published.

CANDIED SWEET POTATOES Boil potatoes, then slice lengthwise, put in baking dish, adding butter, sugar and nutmeg (grated) to each layer of potatoes. Then pour over all a cup of boiling water. Bake in oven for fifteen or twenty minutes. BOILED RICE Rice should be well washed before boiling, in at least three waters. Put a quart of water on fire with a teaspoonful of salt in it and let it boil well, then add the rice. Stir occasionally, and with a wooden spoon. The boiling water tosses the grains of rice, and prevents them from sticki^ig together. As soon as the grains begin to soften, do not by any circumstances stir or touch the rice again. Let it boil rapidly for twenty min- VEGETABLES 25 utes, or until the grains swell out, and It ap» pears to thicken. When it has reached this stage take oS the cover, and pour oS the water. Set pot in oven for a few minutes, do not let it brown, but simply dry out the water. SWEET POTATO PONE Six or eight potatoes (according to size), two eggs, half a cup of sugar (brown), half a cup of syrup, a little orange peel, and a teaspoonful of cinnamon

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