Thursday, November 10, 2011
DREAMING OF CANDIED SWEET POTATOES
I wandered downstairs to drag a DiGiorno pizza out of the freezer for the kids and I spotted on the shelves a can of sweet potatoes. Yes, it's getting close to Thanksgiving, so it's somewhat natural that my mind would turn to Turkey Day side dishes. This was different. I'm sure it was partly my caloric deficit for the day combined with the pain in my left eye, but I suddenly got an overwhelming urge to whip up my mother's candied sweet potatoes. I think it's that combination of brown sugar and butter that has me going right now. I'm stumbling around like a crack addict in need of a fix. Instead of giving in, though, I'll try to satisfy myself by posting the recipe.
LILLIAN'S CANDIED SWEET POTATOES
40 oz. can sweet potatoes, drained
1 cup brown sugar
1/4 cup flour
1/4 cup butter, melted
large marshmallows for topping
Heat oven to 350 degrees Place drained sweet potatoes in ungreased 2-quart casserole or baking dish. (I like to use a fork to break them into smaller pieces.) In small bowl combine brown sugar, flour, and melted butter. Sprinkle over sweet potatoes. Bake 35 to 40 minutes or until bubbly. Place marshmallows over top and continue baking about 5 minutes longer, watching to be sure the marshmallows don't burn.
In my humble opinion, they're even better the next day after the butter and sugar has had time to marinate the potatoes... Oooooooh, if I made them now they'd taste SO good in the morning. And the kids are off school tomorrow, which means a sweet potato binge could be considered medicinal.