I actually cooked this sometime last fall when we havested sweet potatoes from our garden. I just realized, while sorting through my photobucket pics that I never posted it on this blog. I also suddenly got a yearning for some sweet potatoes, which unfortunately, we didn’t get to plant this year. I guess I’ll be going to the farmer’s market soon to get some.
The recipe is very easy. It gets so I don’t really measure anything out anymore, I just eyeball and guestimate Saves me from washing up measuring cups and spoons. LOL! I also inherited this recipe from my mother-in-law, Momma Dot, and she never measured anything either.
This is the basic recipe. Adjust according to how much sweet potatoes you’re planning to cook. If you’re wondering why my sweet potatoes are multicolored, that’s because I had the golden and white variety come up in our garden last year.
3-4 Sweet Potatoes or Yams
¾ Light Brown Sugar
½ teaspoon Nutmeg
1 teaspoon Cinnamon
¼ cup Orange Juice
1 stick Butter
Peel and slice the sweet potatoes and layer them in a wide skillet. Sprinkle the sugar and spices on top. Pour in the orange juice and place dollops or slices of butter on top. Cover and cook until caramelized and tender. About 30 minutes.
I usually cook this stove top, that’s how Momma Dot cooked it, but you can also cook it in the oven. Cook it covered then remove the cover and caramelize during the last 15 minutes of cooking.