|
|
|
|
 |
| |
Recipe
for
 INVERT
SUGAR |
| |
| Sweet Potatoes |
| |
| Ingredients- |
|
12 cups (3 litres) water
1 1/4 teaspoons (6 ml) salt
4 medium sweet potatoes, peeled
and cut crosswise into 3/4-inch slices
4 tablespoons (1/2 stick) butter, melted
1/2 teaspoon (2.5 ml) ground cinnamon
1/8 teaspoon (0.5 ml) grated nutmeg
2 tablespoons (30 ml) Demerara
1/8 teaspoon (0.5 ml) freshly ground
black pepper
1/2 cup (125 ml) pecan pieces
1/4 cup (60 ml) Invert Syrup
3 tablespoons (45 ml) Castor sugar (used as topping)
1 cup (250 ml) miniature marshmallows (optional)
|
|
|
| Preparation-
|
Preheat the oven to 450°F (230°C). Bring the water, seasoned with 1 teaspoon (5 ml) of the salt, to a boil in a large saucepan. Add the potatoes. Boil for 7 to 8 minutes, or until fork tender.
Remove the potatoes with a slotted spoon and transfer to a mixing bowl. Add the butter, the remaining 1/4 teaspoon (1 ml) salt, the cinnamon, nutmeg,
demerara, pepper, pecans and syrup and mash.
Pour into a casserole. Sprinkle the top with the Plantation Raw sugar and the marshmallows. Bake for about 20 minutes, or until the marshmallows melt and turn light brown. Serve hot.
|
|
|
| |
|
Makes 6 servings |
|
|
|
