Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------PLAIN--------------------------------
3 md To 4 med; Makes 1 pint

---------------------------BAKED--------------------------------
1 md Makes 1 individual

--------------------------CANDIED-------------------------------
2/3 lb Slices 1 c Sugar
1 1/2 c Water 1 tb Lemon juice

---------------------------MASHED--------------------------------
5 lb Mashed sweet potatoes 1/2 c Cold water
1/2 c Sugar 1 tb Lemon juice

1. Choose medium or large, mature potatoes that have been cured for at
least a week.

2. Wash well and sort by size.

3. Simmer, bake, or pressure cook potatoes until tender. Cool.

4. BAKED: Grease outside of potatoes with oil. Bake in a preheated 350
degree F oven until soft. Cool, then wrap individually in
moisture/vaporproof wrapping and freeze. Heat through to serve.
CANDIED: Cook unpeeled potatoes in water to cover at just below
simmering for about 30 minutes. Pare and cut lengthwise or crosswise
into 1/2 inch thick slices. For each 2/3 pound potato slices, prepare
syrup by heating to boiling 1-1/2 cups water, 1 cup sugar, and 1
tablespoon lemon juice in saucepan. There should be enough syrup to
cover sweet potato slices. Add sweet potato slices to boiling syrup
and cook 3 minutes. Don't drain. Cool quickly by pouring slices and
syrup into another pan and placing that pan in ice water. pack
tightly in containers. covering slices with syrup, and leaving 1/4
inch head space for pints, 1/2 inch for quarts. Seal, label, and
freeze. Heat through to serve.
MASHED: Simmer, bake, or pressure cook potatoes until tender. Cool,
pare, and put through food mill. Add 1/2 cup sugar, 1/2 cup cold
water, and 1 tablespoon lemon juice for each 5 pounds of mashed
potatoes. Pack tightly into containers, leaving 1/4 inch head space
for pints, 1/2 inch for quarts. Seal, label, and freeze. Heat through
to serve.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995
Submitted By DOROTHY FLATMAN On 10-03-95

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