Horace Winkelwhiffer's Candied Sweet Potatoes
Recipe: #43526
August 29, 2024
Categories: Side Dishes, Sweet Potato/Yam, New England, Sunday Dinner, Thanksgiving, Oven Bake, No Eggs, Vegetarian, Spices, Sugar, more
"Isn't the name "Horace Winkelwiffer" fantastic! It's sounds like a character out of a Dickens novel. I've been enamored with this name since the first time I read about him in cookbook: Country Flavor Cookbook, published in 1956. What makes the name even better is that Horace's wife was named Sophronia! Oh there's recipes by her in this cookbook and you know I'm itching to post them."
Original is 8-10 servings
Ingredients
Nutritional
- Serving Size: 1 (107.5 g)
- Calories 243.4
- Total Fat - 7.6 g
- Saturated Fat - 4.8 g
- Cholesterol - 20.1 mg
- Sodium - 167.9 mg
- Total Carbohydrate - 44.6 g
- Dietary Fiber - 1 g
- Sugars - 39.8 g
- Protein - 1.1 g
- Calcium - 15.7 mg
- Iron - 1.3 mg
- Vitamin C - 4.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Boil the yams or sweet potatoes until tender. Drain, cool, peel, cut in halves lengthwise. Place in greased baking pan.
Step 2
Preheat oven to 375-degrees F.
Step 3
In a saucepan, mix all remaining ingredients for 6 minutes. Then pour it over the potatoes. Bake for about 30 minutes. Every few minutes, baste the potatoes with the liquid syrup.
NOTE from the recipe author, Haydn S. Pearson: If you are a candied sweet potato fan, you ought to experiment until you concoct the exact syrup combination that rings the bell with you.
Tips
No special items needed.
0 Reviews
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