Candied sweet potatoes from Joy of Cooking (75th Anniversary Edition 2006) (page 302) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

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Notes about this recipe

  • mharriman on November 29, 2019

    I really liked this version. You sprinkle brown sugar and dot the cut potato tops with small pieces of chilled butter before baking, but it’s mostly the spice of ginger, the zest of the lemon, and the juice of the fresh lemon that adds the flavor. I liked that the sweet potatoes are the main flavor and not overtaken by cloying sweetness. I made these ahead and warmed them up as the bird was resting. Worked well.

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