July 19, 2024
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July 19, 2024
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Sweet Potatoes: Comfort Food

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.


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