This recipe is one of my very favorite dishes in the whole wide world! Whether you call them sweet potatoes or yams, fresh is best—but the canned variety will still taste delicious.
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Featuring
Servings
12 - 1/3 cup servings
Ingredients
4 tablespoons unsalted butter
2 lbs. sweet potatoes, peeled and 1” diced
1 cup Chef Paul Prudhomme’s Sweetie Magic®
1 cup water
1 medium unpeeled orange, sliced and seeded (stem slice discarded)
1 medium unpeeled lemon, sliced and seeded (stem slice discarded)
1 tablespoon vanilla extract
2 lbs. sweet potatoes, peeled and 1” diced
1 cup Chef Paul Prudhomme’s Sweetie Magic®
1 cup water
1 medium unpeeled orange, sliced and seeded (stem slice discarded)
1 medium unpeeled lemon, sliced and seeded (stem slice discarded)
1 tablespoon vanilla extract
How To Prepare
Heat the butter in a 4-quart saucepan over high heat; about half melted, add the remaining ingredients. Stir, cover and cook over high heat until mixture comes to a strong boil, about 10 minutes. Stir, then reduce heat and simmer covered for 20 minutes. Discard the lemon and orange slices. Remove from heat and serve immediately, undrained.
