One of my favorite memories of Thanksgiving is Mother’s Candied Sweet Potatoes. These are the real deal! Peeling safely and carefully slicing the potatoes is the hardest part. They can be made ahead and reheated, but be careful not to break the carefully cut stripes, Mother would disapprove. Happy Thanksgiving and enjoy!
1 cup granulated sugar
¾ cup water
¼ teaspoon salt
1 stick butter
2 large red sweet potatoes
½ cup Karo Syrup (clear)
1 teaspoon vanilla flavoring
1. Peel sweet potatoes and cut into long strips.
2. Mix all other ingredients in a large skillet over medium heat.
3. Bring to a boil, stirring gently.
4. When mixture begins to boil; drop strips into mixture.
5. Reduce heat and cook uncovered, slowly for 1 to ½ hours.
6. Shake pan frequently to turn potatoes and to prevent them from sticking.
7. Do not attempt to turn potatoes with spoon or tongs as this will break up strips.
8. Serve hot.