Granny’s Sweet Potatoes in Syrup
Hey, it’s Mark again with another one of my favorite sweet potato recipes. From what I’ve been told, Granny Cochran — and she was definitely granny, not grandma — was quite a woman. Unfortunately, she passed when I was too young to really remember her. But if mom is any reflection of her at all, then she really must have been an impressive lady. Growing up, we ate things that had been staples for mom growing up – biscuits and cocoa gravy, sweet potatoes in syrup, fried chicken, and so much more.
I like these sweet potatoes any time, but they’re oh so good for the holidays. This is very much a family recipe, so I’m going to list it twice – once as it was given to me and once with my best translation from ‘mom measurements’ to ‘standard measurements’ (just teasing, love you, mom).
The recipe, as given:
Some sweet potatoes
a bit of sugar, now make sure you use white sugar, not brown sugar
a good amount of milk
6 or so pats of butter, not too thick but not too thin
For best results, bake them in a 13″ cast iron skillet but use whatever you’ve got to bake them in. You can stack them up in a couple of layers and they’ll still cook up just fine.
Take some sweet potatoes, peel them, then slice them lengthwise and lay them in your baking dish. I’ve found that slicing them lengthwise makes them cook up the best. Now sprinkle the sugar over the top of them, a good bit of it so they’re covered but not too much. Pour a good amount of milk on them, cream’s better if you have it but you can use milk. Don’t use too much or the syrup won’t thicken but you don’t want it too thick. After that’s done, spread out the pats of butter across the sweet potatoes. Bake until the potatoes are tender and syrup is thick.
Translation after asking a few questions:
4-5 large sweet potatoes
1 cup of sugar
3/4 cup of milk or cream
3 tablespoons of butter, cut into 6 pats
Peel sweet potatoes and slice lengthwise then place in baking dish, stacking if needed.
Sprinkle sugar evenly across the sweet potatoes.
Pour the milk or cream over the sweet potatoes.
Place the pats of butter evenly across the potatoes.
Bake on 350 for 45-60 minutes, or until the potatoes are tender and syrup is at a desired consistency.