Candied Sweet Potatoes

1. • 3 pound large sweet potatoes, peeled and halved crosswise
   • 1 cup packed light brown sugar
   • 1/2 stick unsalted butter
   • 1/4 cup water
   • 1/4 teaspoon salt
   • 1/4 to 1/3 cup bourbon (maple syrup)
   • 1/4 tsp cinnamon

PREPARATION

1. 1. Preheat oven to 375°F.
   2. * Did not steam potatoes.                                                                                                                     Cut each potato half lengthwise into fourths. Steam potatoes on a steamer rack set over boiling water, covered, until just tender, 10 to 15 minutes, then cool, uncovered. Transfer to a buttered 3-quart shallow baking dish.
   3. Simmer brown sugar, butter, (maple syrup), water, and salt, stirring occasionally, until sugar is dissolved and syrup is thickened, about 5 minutes.  *Takes longer than 5 minutes.  Omitted:  Stir in bourbon to taste. Drizzle syrup over potatoes and bake in middle of oven, basting occasionally, until syrup is thickened, about 1 1/4 hours.

Cooks' note:

Sweet potatoes may be made 1 day ahead and chilled, covered. Reheat before serving.

Candied Sweet Potatoes

Notes:

First, I added 1/4 tsp. ground cinnamon, 1/8 tsp. ground cloves, and 1/8 tsp. ground nutmeg to the sauce, per other reviewers' recommendations. This definitely enhanced the flavor profile. Then, the day before Thanksgiving, instead of steaming, I assembled the sliced sweet potatoes and the simmered sauce in a covered casserole and baked covered for 45 minutes. Keeping the lid on had basically the same effect as steaming. I then cooled and refrigerated overnight, and on Thanksgiving day, I baked them uncovered for 45 minutes. Letting them sit overnight in the sauce allowed the potatoes to soak up all the flavors, and the uncovered baking caused the sauce to thicken, creating a very tasty dish overall. 

Grandma's Dumplings (Egg Dumplings)

1/2 cup shortening
1/2 cup boiling water
1/2 teaspoon salt
2 cups flour, additional flour needed
1 egg
1 chicken,  boiled and deboned (save broth)

Pour boiling water over shortening, add salt.  Whip until creamy.  Add egg and beat well.  Add flour.  Feel dough to make sure it is not too sticky.  When you pinch the dough, it should not stick to your fingers.

Roll out about 1/8 inch thick, give a very light dusting of flour on top and let set for 15 minutes.  **After rolling out the dough, let it sit until it starts drying out.  Will be longer than 15 minutes.

When ready to cut, sprinkle flour on the surface so it won't stick together in the pan.  Cut to size and place in a bowl that has been dusted with flour in the bottom.  When ready to cook, put in fast boiling chicken broth, reduce heat and cook for 8 to 10 minutes.

Sweet Potato Gratin

3 tablespoons butter

4 pounds sweet potatoes, peeled and cut crosswise into 1/4-in.-thick slices

3/4 cup grated parmesan cheese

2 cups heavy whipping cream

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne

1. Preheat oven to 400°. Butter a 9- by 13-in. baking dish with 1 tbsp. butter. Arrange a third of the sweet potatoes, overlapping slightly, in the dish. Sprinkle with 1/4 cup cheese. Repeat with two more layers of sweet potatoes and cheese.

2. In a small bowl, combine cream, salt, pepper, and cayenne. Pour over potatoes. Dot with the remaining 2 tbsp. butter. Cover dish with foil and bake 20 minutes. Remove foil and continue baking until sweet potatoes are tender and top is browned, 20 to 25 minutes.