Candied Sweet Potatoes

Recorded Fall, 2015. Family recipe used for decades. Baking in the skin rather than boiling keeps out water and concentrates the flavor and sugars, and is more easily controlled.

3 large sweet potatoes
3 T (50 g) butter
1/4 c (50 ml)  brown sugar
1/4 c (50 ml) water
2 t (10 ml) lemon juice
1 t (5 ml) ground cinnamon
salt and pepper
1/2 c (125 ml) walnut pieces

Choose sweet potatoes that are straight and uniform in width. Prick potatoes all over with a fork to release steam and microwave on high (@1250 W) until just soft, about 12 minutes, but do it in steps since they cook quickly toward the end. They will emit steam and juice when done, but don’t overcook. Texture should be soft but not mushy. Alternatively, bake the potatoes directly on the rack at 325 degrees F (165 C). When cool, peel off the skins, slice lengthwise and then into 3/4 inch thick (~2 cm) half-rounds. Heat the butter, sugar, and water in a medium non-stick skillet, stirring to form a syrup. Arrange the potato slices in the hot syrup, add the cinnamon, nuts and lemon juice and cook slowly uncovered, until tender, about 30 minutes, replacing water as it’s lost. Cover and keep warm until serving. Serves 6 to 8.