Pages

Thursday, November 14, 2013

Grandma Betty's Sweet Potatoes in Butterscotch Sauce

Betsy and I have decided we're going to post a few Thanksgiving recipes but we won't be able to supply photos of the finished products until after the big day. 

I'm a confirmed sweet potato lover these days, but when I was young I thought they were disgusting unless they were served in this form. Even marshmallows couldn't tempt me. (I'm certain a large part of my problem was that other sweet potatoes I was exposed to were canned, making them mushy and stringy at the same time.) I don't know where my mom came upon this recipe but it has graced our Thanksgiving tables as long as I can remember. Since this feast is the only time I eat the dish, it is one of the reasons I enjoy the holiday. I'm already looking forward to these sweets.



print

Grandma Betty's Sweet Potatoes in Butterscotch Sauce


5 medium-large sweet potatoes
1/4 c butter
4 T flour
1/2 c light corn syrup
1 c brown sugar
1 c water
3/4 c chopped pecans or walnuts (to increase flavor, toast in a skillet until aromatic)

Cook sweet potatoes until they are softened but not completely cooked. They should resist a testing fork or knife blade. My mother boiled her sweet potatoes, but I have taken to roasting them in the oven at 350F for 45-60 minutes depending on their size. Either way will work, as would microwaving (although it would take a long time for 5 sweets). Allow to cool until you can handle them. Peel the skins off and slice sweet potatoes 3/8" to1/2" thick. Place in a two to three quart baking dish. Your oven heat should be changed to 225F.

Melt the butter, add the flour, and cook for a few minutes. Add the water, corn syrup, and sugar. Stir and cook until simmering and thickened. Stir in the nuts. Pour the sauce over the sweet potatoes. Cover, place in the oven, and cook for 5 hours. The sauce will thicken considerably and the sweets will finish cooking.

Note:

Since this method of cooking will tie up your oven for a long time on a busy cooking day, I advise cooking them a day or two ahead, unless you have two ovens. Cool and refrigerate them until nearly time for serving. Reheat in the microwave. They don't seem to suffer. You may also cook the sweets ahead of time, refrigerate for up to two days, peel, slice, and cover with the sauce and cook for the required time.

No comments:

Post a Comment