Often made with a heavy, cloying, canned commercial syrup and covered with sickening melted marshmallows, candied sweet potatoes have earned a bad reputation throughout the South. Today, however, cooks are learning to respect the dish more, and when candied sweet potatoes are prepared properly, there’s no more luscious addition to the holiday table—or, for that matter, to any formal or informal buffet. I knew one lady in Chattanooga, Tennessee, who always sprinkled a big handful of crushed pecans over her potatoes before baking them, an idea I still borrow when I want to highlight the rich dish.
Place the sweet potatoes in a large saucepan with enough water to cover, bring to a boil, reduce the heat to low, cover, and simmer till the potatoes are barely tender, about 20 minutes. Drain and, when cool enough to handle, peel the potatoes, cut into ½-inch rounds, and arrange the slices overlapping in a shallow
In a saucepan, combine
Pour the syrup evenly over the potatoes, sprinkle the remaining
Serve the potatoes hot, directly from the baking dish.
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