We all know that sweet potatoes aren’t yams, but the name remains. During the holidays, when I serve a big meal of country ham with spiced peaches, I save the pickle juice to make this traditional southern dish. The idea is one of many I have learned from the second printing of Orangeburg’s Choice Recipes, sponsored by the city’s PTA in 1948. Many of the recipes are Lowcountry classics that were repeated in the Junior League of Charleston’s Charleston Receipts of 1950.
Boil the potatoes until nearly done. Preheat the oven to 400°. Peel and slice the potatoes lengthwise. Lay them in a shallow ovenproof glass or earthenware pan, pour the syrup over them, and dot with butter. Sprinkle with brown sugar. Bake for 30 minutes, then brown under the broiler.
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