Barbara's Sweet Potatoes

My lovely sister, Barbara, said that she was given this recipe, many years ago, by a traveling salesman.  It is similar to my Mom's recipe but she never never committed her recipe to paper.   Barbara makes these wonderful candied sweet potatoes every Thanksgiving and Christmas.  I once asked her to write down her recipe and in recent years, I began making them this way.  I cook sweet potatoes in this manner throughout the fall and winter months when sweet potatoes are plentiful.  I serve them with ham, turkey, chicken or beef.  You might call them "candied yams" but I just call them, "simply delicious".

- Steven Hicks

• 3-5 sweet potatoes, peeled and sliced lengthwise
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 Tbsp flour
• 1 cup sugar
• 1/2 stick of butter
• 1/4 cup water
• juice from 1/2 a lemon and some thin slices of lemon for garnish

Wash 3-5 sweet potatoes and peel them with a potato peeler.  Cut each of the potatoes lengthwise into eighths, so that they resemble pickle spears.  Place potatoes in a 9x13 glass baking dish with about 1/4 cup of water.  Squeeze fresh lemon juice over potatoes, then sprinkle with cinnamon, nutmeg and a light dusting of flour.  Pour sugar over all and dot with pieces of butter.  Cover with aluminum foil and bake at 400 degrees F for about one hour.  Baste ocassionally.

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