Candied Sweet Potatoes

 

This recipe is another of Masie's holiday fare recipes from her cookbook.  The flounder next to the ingredients are not part of the overall recipe by the way. 
The ingredients are sweet potatoes or yams, cinnamon imperials (sometimes known as red hots)  sugar and water.  you might also use a little red food coloring if you want the added color. 

 

We really dont have measurements for how many potatoes either, but generally count one per person invited and add to that however many you want to have left over.  Wash them and put them in a pot of water to boil until just fork tender.  You don't want them mushy as they will fall apart in the next round of cooking. 

 

When cool, peel and dice the sweet potatoes.  As you can see, we leave them in fairly large chunks. 

Add 1 cup of sugar and 2 cups of water to your pot and heat, stirring requently until combined and melted.  Drop in a handful or two of red hots (cinnamon imperials)  and let them desolve as well.
After the sugar, water and red hots are melted and at a boil, put the sweet potato chunks in and return to boil. 

 

 

Stir gently to coat the sweet potatoes with the sugar mixture and boil gently until they are very done. 

These can be served immediately warm, you can make them a few days ahead of time and kept in the refrigerator to be served cold.