Not just any Sweet Potatoes

Anna Henderson’s Sweet Potatoes

5 medium sweet potatoes scrubbed and dropped into boiling water.
Simmer about 10 minutes – cool, peel and cut in half crosswise.
Cut into ½ inch slices.
Place slices in a buttered baking pan in no more then two layers. Use two pans to start, but you can combine them later.
Combine in a sauce pan and bring to a boil:
1 cup OJ
1 ½ cups sugar
½ cup molasse
2-4 Tbsp. butter
1 cup Bourbon
2 tsp cinnamon
Simmer for about 2 minutes.
Pour over potatoes
Bake at 300 degrees for about 2 hours reduce heat for another 1 ½ hours
Or until the syrup has thickened and is mostly absorbed into the potatoes. Combine sweet potatoes into one pan if necessary.
You can hold them here and keep overnight- in the morning or a few hours before you need them -
Combine and pour over sweet potatoes and adjust the additional liquid as needed:
½ cup OJ
¼ cup bourbon
Add nuts and raisin in the last hour of cooking so they don’t burn.
1 or ½ cup pecans
½ cup raisins
.
Note from Cook:
Most cookbooks recommend cooking at 350 for 30 minutes.
However that method does not allow the potatoes to absorb all the liquid. So I prefer to cook them longer and slower- just letting them “drift” for up to 5 hours.


Note from Me: These are the best sweet potatoes EVER! They are really better then any pie or dessert you could have.
They have been served with fish, chicken, beef ,pork or smoked turkey-