| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| American | 1 | Servings | ||
INGREDIENTS
| 3 | Medium-sized sweet potatoes | |
| 1 | lb | Light brown sugar |
| 1 | ts | Fresh lemon juice |
| Cinnamon; to taste | ||
| Granulated sugar |
INSTRUCTIONS
Scrub the unpeeled sweet potatoes and place them in a saucepan with water to cover. Bring them to a boil, lower the heat, and cook until they are fork tender. Remove them from the water and allow them to cool slightly; peel them and put them through a food mill. Sift the sugar to remove all the lumps. Place the sweet potato pulp in a heavy saucepan with the brown sugar and lemon juice and cook over low heat until the mixture separates easily from the sides of the pan, about 25 minutes. Allow the mixture to cool, then flavor to taste with the cinnamon. Place it in the refrigerator and allow it to chill for 1 hour. Form each candy by taking a small ball of the sweet potato mixture, rolling it into a 1-inch log, and dusting it with sugar. Wrap each log in waxed paper. They will keep 1 month stored in an airtight container. This recipe is from: The Welcome Table, African-American Heritage Cooking by Jessica > Harris, copyright 1995 Posted to recipelu-digest Volume 01 Number 187 by "Bonnie" <[email protected]> on Nov 1, 1997
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