Glazed Sweet Potatoes

Ingredients

• two rounding tablespoons of butter
• one of sugar
• two large cooked sweet potatoes
• one-half cup of boiling water

Method

1. 1

   Melt butter and sugar in a casserole, add seasoned sweet potatoes, cover with boiling water, and cook slowly until tender.

2. 2

   Serve with sauce.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 44. The excerpt below is the record exactly as published.

GLAZED SWEET POTATOES— Put two rounding table- spoons of butter and one of sugar into a casserole and set on the back of the range to heat slowly. When hot lay in raw, pared sweet potatoes cut in halves, lengthwise. Dust with salt and pepper and put in another layer of seasoned potatoes and enough boiling water to stand one-half inch deep in the dish. Put on the close-fitting cover and set in the oven to cook slowly. When the potatoes are tender serve in the same dish with the sweet sauce that will not be entirely absorbed in the cooking. This way of preparing sweet potatoes pleases the Southern taste, which demands sugar added to the naturally sweet vegetable. GLAZED SWEET POTATOES— Sweet potatoes, like squash and peas, lose a little of their sweetness in cooking, and when recooked it is well to add a little sugar. Slice two large cooked sweet potatoes and lay in a small baking dish, sprinkle with a level tablespoon of sugar and a few dashes of salt and pepper, add also some bits of butter. Pour in one-half cup of boiling water

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