This recipe is a Foster family standard, a permanent fixture at holidays and other large family gatherings. Along with most other Southerners, I’ve been a huge fan of sweet potatoes for as long as I can remember, but in my case I think this sticky-sweet preparation may be the root of my obsession. When I make it today, I add fresh orange juice and zest to brighten the flavors and cut the sweetness just a hair, yielding what I think of as a grown-up version of this childhood favorite.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Peel the potatoes and cut in half lengthwise. Cut each half lengthwise into 3 or 4 wedges, depending on the size of the potato.
Step 2
Place the potatoes and water in a large saucepan over medium-high heat. Add the granulated sugar, brown sugar, butter, orange juice, cinnamon stick, and salt and bring the mixture to a low boil, stirring occasionally. Reduce the heat and simmer, covered, for about 25 minutes, until the potatoes are tender when pierced with the tip of a small knife and the sauce is thick and syrupy. Serve warm with the syrup spooned over and around the potatoes.
On the Side
Step 3
Sweet potatoes and pork are a match made in heaven, so I especially like serving these with Memphis-Style Barbecued Spare Ribs (page 166) or Slow-Roasted Pulled Pork Butt (page 177). Of course, they also make a great side for dishes like Standing Rib Roast with Simple Horseradish Cream Sauce (page 202) or Barbecued Turkey (page 150).
