COUNTRY GLAZED SWEET POTATOES
Rose Mary Mogan
When I first tasted this recipe the buttery flavor was so prominent, the taste of the syrup in the potatoes was like having a caramel sauce on a Sundae. The taste is magnificent, & so worth the extra money it cost to buy the Vietnamese Cinnamon. TRY IT!
2 1/2-3 lbsweet potatoes, peeled & cut into large chunks
1/2 clight brown sugar, or white sugar
2/3 clight corn syrup
1 Tbspvanilla bean paste or vanilla extract
1/3 corange juice, apple juice or water
2 tspvietnamese cinnamon, or regular cinnamon
How to Make COUNTRY GLAZED SWEET POTATOES
- Continue cooking and stir to prevent potatoes from sticking to bottom of skillet, REMEMBER YOU MUST COOK SLOWLY, SO BE PATIENT. Glaze will gradually begin to caramelize and thicken, continue glazing and coating the potatoes, moving in skillet to prevent sticking to the bottom. Should take between 45 minutes to an hour, to peak at the optimum point.