INGREDIENTS

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"
<solomon1@kcsnet.com> on Nov 1, 1997

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