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 Post subject: Old Southern Fried Sliced Sweet Potatoes
PostPosted: Tue Sep 18, 2007 8:46 pm 
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Have a garden lot full of sweet potatoes, and can remember when my Mom would sliced the sweet potatoes long ways in about 1/4" thick slices. These would be put into a skillet and with that "certain mixture" (wish Mom would have written it down before she past away) glazed over the slices and cooked. Yum, Yum.. Can remember it so well.

Does anyone have or know of such a recipe? If so, please reply..


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PostPosted: Tue Sep 18, 2007 9:29 pm 
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Fisher, I don't know if this is the same one you are looking for, but I do something similar (though I bake them for the less fat alternative, this could be fried though, I think).

Make a mixture of brown sugar or raw sugar (you could use regular sugar if you want), a little lemon juice and cinnamon in a bowl, add the sliced sweet potatoes (I slice mine like steak fries) and mix until the potatoes are well coated. Bake for about 15 minutes at 400-425, stir and then bake for about 15 more minutes until crispy. The coating makes a nice crispy "fry" and my little boy LOVES them, though for some reason he always calls them pumpkin fries.

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PostPosted: Wed Sep 19, 2007 6:22 am 
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Oh, man, those sound great!!!

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PostPosted: Wed Sep 19, 2007 8:38 am 
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Several large sweet potatoes, sliced about 1/4 inch thick.
5-6 tablespoons real butter (not margarine)

Heat butter in a large, cast-iron skillet. When butter begins to sizzle, add the sliced sweet potatoes. Cover and lower heat.

Cook for about 5 minutes. Turn the sweet potatoes with a spatula. Cover and continue to cook until tender, another 5 minutes.

Check frequently to make sure the potatoes don't burn. Uncover and continue to cook for a few minutes. Serve hot.

This was one of my mother's recipes.

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PostPosted: Wed Sep 19, 2007 10:41 am 
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Thanks to all for sharing your recipes. I will try both this week, Lefty and Catherine.

My sister (oldest)called to tell me, mom used rich cream butter and molasses and nutmeg and ginger. The butter-molasses-nutmeg mixture went in the cast-iron skillet first until it become hot and thick. She added the 1/4" thick sweet potatoes, and simmer for 5 minutes, turning the sweet potatoes frequently until done.

I'll report the results on which one seems to match what I can remember when I was young. Which was a lifetime ado.


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