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2 lb. sweet potatoes 2 Tbsp. butter 2 Tbsp. light corn syrup 1/2 c. sugar 1/2 tsp. cinnamon 1/2 c. whipping cream 1/2 tsp. vanilla Preheat oven to 400 degrees. Pierce potato skins in several places; arrange on baking sheet. Bake 35 to 40 minutes. Allow to cool. Peel potatoes and cut into large chunks. In large skillet, melt butter over medium heat. Add corn syrup and sugar, stirring constantly, until mixture just turns golden brown (2 to 3 minutes). Do not let mixture burn. Remove from heat; stir in cinnamon. Carefully stir in cream. (Sugar will harden.) Return skillet to medium heat and boil, stirring, until sugar melts and mixture thickens and looks like caramel (3 minutes). Stir in vanilla. (Can be prepared ahead to this point.) Add potatoes to serving bowl; pour sauce over potatoes. (If sauce has thinned slightly, boil a minute to rethicken before pouring over potatoes.) This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |