Big Daddy's House
07-04-2010, 03:00 PM
Ingredients;
5 to 6 large yams or Sweet Patatoes.
1 cup water.
3/4 cup light brown sugar, light or dark.
3/4 cup sugar.
1/2 cup honey.
1/2 cup raisins (optional).
1/4 cup bourbon whisky (optional).
1/2 stick butter.
Small dash each of;
Salt.
Cinnamon (or you may use a cinnamon stick).
Nutmeg.
Allspice.
1 tespoon vanilla extract.
1/2 teaspoon lemon extract.
2 teaspoons constarch (for slurry).
1/4 cup cold water.
Directions;
Peel sweet potatoes. Cut into about 1 to 2-inch thick slices. Rinse potatoes. Place potato slices into large 4-qt or 5-qt Ductch oven.
Add next 10 or 12 ingredients. Cover pot and bring liquid to a rolling boil. Reduce heat to medium low and let simmer for about 1 hour and 15 minutes or until liquid is slightly like syrup.
Caution;
Do not add more than a very small dash of the spices, or else they can and will be too overbearing, especially the cinnamon, and they will drown out the taste of the potatoes and vanilla.
Do NOT EVER stir stir potatoes, as they will be really soft and you'll break them up if you do!
Meanwhile, mix the 2 teaspons of cornstarch with the 1/4 cup cold water to make a slurry mixture. Make sure that there are no lumps. Pour the slurry all over potatoes and liquid.
Wiggle and tilt pot slightly around all sides to evenly distribute and blend the slurry with and into the hot liquid. Let it simmer until slightly thickened. This helps to thicken liquid and make it look and taste like a sweet dark sauce. Enjoy!
This recipe is our own real down-home Southern-style family recipe, passed down from my mom. Part of the Soul dinners that we always like to make on some Sundays and holidays! I've done it like this since I've been on my own. :)
5 to 6 large yams or Sweet Patatoes.
1 cup water.
3/4 cup light brown sugar, light or dark.
3/4 cup sugar.
1/2 cup honey.
1/2 cup raisins (optional).
1/4 cup bourbon whisky (optional).
1/2 stick butter.
Small dash each of;
Salt.
Cinnamon (or you may use a cinnamon stick).
Nutmeg.
Allspice.
1 tespoon vanilla extract.
1/2 teaspoon lemon extract.
2 teaspoons constarch (for slurry).
1/4 cup cold water.
Directions;
Peel sweet potatoes. Cut into about 1 to 2-inch thick slices. Rinse potatoes. Place potato slices into large 4-qt or 5-qt Ductch oven.
Add next 10 or 12 ingredients. Cover pot and bring liquid to a rolling boil. Reduce heat to medium low and let simmer for about 1 hour and 15 minutes or until liquid is slightly like syrup.
Caution;
Do not add more than a very small dash of the spices, or else they can and will be too overbearing, especially the cinnamon, and they will drown out the taste of the potatoes and vanilla.
Do NOT EVER stir stir potatoes, as they will be really soft and you'll break them up if you do!
Meanwhile, mix the 2 teaspons of cornstarch with the 1/4 cup cold water to make a slurry mixture. Make sure that there are no lumps. Pour the slurry all over potatoes and liquid.
Wiggle and tilt pot slightly around all sides to evenly distribute and blend the slurry with and into the hot liquid. Let it simmer until slightly thickened. This helps to thicken liquid and make it look and taste like a sweet dark sauce. Enjoy!
This recipe is our own real down-home Southern-style family recipe, passed down from my mom. Part of the Soul dinners that we always like to make on some Sundays and holidays! I've done it like this since I've been on my own. :)