Throughout the year, we eat fresh baked sweet potatoes with just a touch of butter to offset the sweetness.
However, my mom’s traditional candied sweets still make a hit at my Thanksgiving table (and it’s a recipe I make just once a year because it is so rich).
Start with two large cans of cut sweet potatoes (Princella is what we have always used, but Bruce’s, etc. is ok). These two cans will shrink in the process and be enough to serve maybe 6.
Drain the juice. Cut into smaller pieces and arrange in shallow aluminum foil pan (trust me on this–you will not want to clean a real pan after making this!)
Pour on top of the sweet potatoes enough Log Cabin Syrup to cover.
Dot generously with pats of butter.
Bake at 350 for over an hour.
They will become candied/carmelized and the house will smell incredible.