My Mom’s (z”l) Candied Sweet Potatoes

8-10 servings

• 8 sweet potatoes
• ¼ cup brown sugar
• 1 t. cinnamon
• ½ cup crushed nuts (optional)
• 2 T. margarine
• 2 T. non-dairy creamer
• 2 T. orange juice

1. Preheat oven to 350 degrees F and grease a casserole.
2. Cook sweet potatoes in water in a saucepan until soft. Remove, cool and peel. Place in a bowl and mash.
3. Add brown sugar, cinnamon, nuts, margarine, non-dairy creamer and orange juice. Spoon into greased casserole and bake for 30-45 minutes.

P.S. No marshmallows are listed.

My Sabra Sweet Potatoes

6 servings

I remember creating this dish for company and serving it because it looked so attractive.

• 6 oranges
• ¼ cup Sabra liqueur
• 6 T. margarine
• 2 T. brown sugar
• ¼ t. nutmeg
• 4 cooked, peeled and mashed sweet potatoes

1. Preheat oven to 350 degrees F. Grease a casserole.
2. Cut oranges in half and scoop out pulp.
3. Place mashed sweet potatoes in a mixing bowl.
4. In a saucepan, combine Sabra, margarine, brown sugar and nutmeg. Simmer for 3 minutes. Pour over sweet potatoes.
5. Spoon sweet potatoes and sauce into orange halves. Bake for 30 minutes.

Candied Sweet Potatoes

8 servings

• 8 sweet potatoes cooked and peeled
• 1 ½ cups brown sugar
• 1 t. lemon rind
• 3 T. lemon juice
• ¼ t. ginger
• margarine (pieces)
• marshmallows

1. Preheat oven to 350 degrees F. Grease a baking dish.
2. Slice peeled sweet potatoes and place into the baking dish.
3. In a mixing bowl, combine brown sugar, lemon rind, lemon juice and ginger. Spoon over potatoes. Dot with margarine and marshmallows. Bake for 20 minutes.

Sybil Kaplan is a Jerusalem-based journalist, author, compiler/contributor/editor of 9 kosher cookbooks (working on a 10th) and food writer for North American Jewish publications. She has led weekly walks of the Jewish food market, Machaneh Yehudah, in English since 2009.