Shredded Sweet Potatoes
(Shared recipe submitted by Ruth Burbage.)
Ruth writes: "I've made this recipe for several years and everyone always asks if I'm going to have it. The potatoes stay so orange you would think they were carrots!"
- 4 sweet potatoes (about 2 pounds), peeled and grated
- 1 tablespoon salt
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 cup (1/2 stick) butter
- 1 cup pineapple juice
Preheat oven to 375° F. Coat a 13x9-inch baking dish with cooking oil spray. Place potatoes in a large bowl and sprinkle with salt. Add enough ice water to just cover potatoes and let stand for 10 minutes. In a medium saucepan, combine sugar, corn syrup, and water; bring to a boil over medium-high heat, stirring constantly. Remove from heat and stir in butter and pineapple juice until butter is melted. Drain potatoes well and place in the baking dish. Pour the sugar mixture over potatoes and bake for 55 to 60 minutes, or until potatoes are tender, stirring halfway through baking.
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About Ruth: Ruth has published two cookbooks. The first is HAPPY COOKING With Friends & Family. She graciously sent me a copy and it is wonderful, with over 700 recipes. Her newest book is Now You're Cooking with Ruth's Ramblings, which is also the title of her monthly newsletter. If you are interested in purchasing a book, feel free to e-mail her at email@example.com. She will tell you all about it.