“This side dish is a staple at every family Thanksgiving or Christmas we have at Granny’s house. She has made this for decades, and it reminds me of Louisiana and childhood. You can always add pecans or candied pecans on top for extra crunch.”

Servings: 10 TO 12
Prep time: 1 -1/2 HOUR

INGREDIENTS

  • 6 – Medium Sweet Potatoes
  • 1 – Cup White Sugar
  • 1/2 – Cup Brown Sugar
  • 1/2 – Stick Butter
  • 1- Teaspoon Vanilla
  • 1 – Cup Water
  • 1 – Orange (stice in thin rings)

INSTRUCTIONS
Boil sweet potatoes until almost tender. Remove from heat and drain. Cut potatoes into quarters. Add sugar and water in another pot and boil to make syrup. When syrup starts to thicken slightly, add sweet potatoes that have been quartered. Cook until the syrup thickens and potatoes get tender, remove from heat and add butter and vanilla. Place in a Pyrex 9 x 12 Pyrex dish and top with orange slices and bake at 350 degrees for 35 or until the syrup is the desired thickness. Baste potatoes with syrup while baking to keep them moist.