Grandma Liz’s Candied Sweet Potatoes
Emily and Melissa Elsen of Four and Twenty Blackbirds
439 Third Avenue, Gowanus, 718-499-2917
“These are so rich and sweet they could almost pass for a dessert,” say the Elsen sisters.
3-4 medium sized sweet potatoes
A couple pinches of salt
1 cup of maple syrup
1/2 cup brown sugar
2-3 Tbsp. butter
Boil the sweet potatoes until they are just tender, but not mushy. Let cool, then peel, and slice into thick slices, about 1/2 inch or more. Sprinkle with salt.
In a large cast iron skillet (Grandma always used an electric skillet, but that might be hard to come by) bring the butter, maple syrup and brown sugar to a low simmer.
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