Makes 10-12 side-dish servings
Find this recipe and more in Chef Paul Prudhomme's Louisiana Kitchen.
1 pound unsalted butter
2 pounds sweet potatoes, peeled and coarsely chopped
2 cups water
1 cup sugar
1 cup packed dark brown sugar
â…" unpeeled orange, sliced and seeded (stem slice discarded)
â…" unpeeled lemon, sliced and seeded (stem slice discarded)
2 sticks cinnamon
1 tablespoon vanilla extract
Â½ teaspoon ground mace
how to prepare
Heat the butter in a 4-quart saucepan over high heat; when about half melted, add the remaining ingredients. Stir, cover and cook over high heat until mixture comes to a strong boil, about 10 minutes. Stir, then reduce heat and simmer covered for 20 minutes. Uncover and continue cooking until sweet potatoes are very tender, about 20 minutes, stirring occasionally. Remove from heat and discard cinnamon sticks. Serve immediately, undrained.
Copyright © 1984 by Paul Prudhomme