Candied Sweet Potatoes

Holiday hold over! All holiday recipes must go!! Actually I just forgot I had this photo lying in wait in my camera. This is more of a technique than a recipe. I’ll give you the ingredients involved and you decide on the quantity (mine changes every time I make them). I, personally, cannot get away without making a huge pan of Candied Sweet Potatoes. I’ve even tried to leave them off the menu and was met with serious oppositition! They are only made a few times each year, usually Easter, Thanksgiving, and Christmas. Read on, and you’ll understand why! They are a crowd pleaser and sure to disappear quickly!

Sweet Potatoes, or Yams, skin on
Butter
Light Brown Sugar
Dark Brown Karo Syrup (I've tried other syrups, Karo works the best)

Rinse the potatoes, place in a large pot, and cover with cold water. Place a lid on the pot and boil the potatoes until they are tender. Using tongs move the potatoes to a towel to drain and cool. When you can handle them without burning yourself, cut the ends of the potatoes and pull off the skin. I do this, as I go along, not before hand. Spray a large casserole, or baking dish, with non-stick cooking spray and place several pats of butter, a drizzle of Karo Syrup, and a generous sprinkle of brown sugar in the bottom. Next, slice the sweet potatoes lengthwise and layer them in the dish. Again, place several pats of butter, a drizzle of Karo syrup, and a generous sprinkle of brown sugar on top of the layer of potatoes. This is your method, one layer of potatoes and one layer of butter, syrup, and sugar. The more butter, syrup, sugar you use, the soupier the potatoes will be. Continue until you are out of potatoes or reach the top of your pan. Make sure you leave enough room at the top for bubbling. Bake at 350 for 2 hours, or, as I do, bake them overnight at 200. The longer you bake these, the more candied they will be.

Now you understand why I only make these a few times each year. Make plenty; people will want to take some home!