Here’s my favorite sweet recipe, courtesy of a PeachDish recipe adapted from April McGreger’s Savor the South. Though PeachDish, the prepared meal service, is gone, I’m grateful to have their simple recipe cards still in hand!
Ingredients:
20 oz sweet potatoes, peeled and cut into 1/2″ slices 2-3 tablespoons butter 1/2 cup sugar 2 oz water 2 teaspoons cider vinegar
Preparation:
Layer the sliced sweet potatoes in a large, cast iron skillet. Dot with butter, then sprinkle with sugar and salt.
Pour in water and vinegar, cover skillet with a tight-fitting lid or foil. Simmer for 15 minutes, or until potatoes are tender enough to be pierced with a fork.
Remove the lid or foil. Every 10 minutes, baste the sweet potatoes with the syrup, but be careful not to break them up. Simmer until the sweet potatoes are very tender, and the sauce is thick, 30-35 minutes more.
Yield: 4 servings
Prep time: 20 minutes
Cook time: 45 minutes