Candied Sweet Potatoes

Just a quick post to share this wonderful family Thanksgiving favorite.

And to remind myself not to let the fabulous food distract from what this day is really about – giving thanks.

It’s hard to do sometimes, when those we love are taken from us, when the forces of nature (and man) lead to death and destruction, and when it seems that the insanity of war will never end.

And yet here I sit, with the sun shining down on me from a clear indigo sky, in a home that has heat, electricity, water and plenty to eat, in the city I love more than any place else on this earth, surrounded by my husband and children, preparing to travel to the city in which I was born to share not one, but two delicious meals with my brothers and sisters, nieces and nephews, father and in laws.

What else can I be but grateful?

Candied Sweet Potatoes

Modified from a recipe in Gourmet, Nov 1991. I double this recipe that serves 8. Although I cut the potatoes crosswise, lengthwise, as described below, is better for the shape of the pan.

3 pounds sweet potatoes, peeled
3/4 cup firmly packed light brown sugar
2 tablespoons water
3 tablespoons unsalted butter, cut into pieces
1 teaspoon salt
1/2 tsp freshly ground pepper (optional)

Peel the potatoes. Cut them lengthwise in half. Place cut side down on counter and cut lengthwise into 1/2 inch slices.

In a steamer set over boiling water (I use a pasta inset w/ my 8 quart calphalon boiler) steam the potatoes, covered, for 10 to 15 minutes, or until they are just tender. Let them cool, uncovered. Arrange the potato slices in one layer, overlapping them slightly, in a buttered shallow baking dish. Combine the remaining ingredients in a small pot and bring the mixture to a boil and cook it over moderate heat for 5 minutes, stirring while cooking. Drizzle the syrup evenly over the potatoes, and bake the potatoes in the middle of a preheated 350°F. oven, basting them with the syrup mixture every 15 minutes, for 1 1/2 hours, or until the syrup is thickened and the sweet potatoes have deepened in color.

May be made 1 day in advance, kept covered and chilled, and reheated.