Candied Sweet Potatoes

Candied Sweet Potatoes are perfect with a Thanksgiving meal (and leftovers). They taste like autumn and can be served even if you’re having mashed potatoes, too.

Peel and slice raw sweet potatoes. If they’re small, cut in half or in very thick slices, If they’re large potatoes - cut into nine chunks or, again, into very thick slices. (I opt for the chunks.)

Arrange in a flat, open pan. Add 1/2 cup brown sugar, 1 tablespoon cinnamon, and a good-sized lump of butter - not margarine.

Cook slowly on top of stove, or in oven. Keep covered until the potatoes are cooked through, turning them constantly until the liquid is very thick. Remove to a flat dish and serve hot.

Be sure you don’t let these get too mushy.

Joi