Candied Sweet Potatoes with Sherry-Jam Glaze

Author

Unknown

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Recipe

Measurements	Ingredients
As Needed	Sweet Potatoes
1 cup	Cream Sherry
1/2 cup	Apricot Jam or Peach Jam
1/2 cup	Honey
1 dash	Nutmeg or Cinnamon
1 tablespoon	Cornstarch
As Needed	Butter

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Instructions

For the Glaze

1. In a saucepan, combine the cream sherry, apricot or peach jam, honey, a dash of nutmeg or cinnamon, and the cornstarch.
2. Cook over low heat, stirring constantly, until the mixture has thickened into a syrup.

For the Sweet Potatoes

1. Parboil the sweet potatoes for about 20 minutes, or until they are just tender enough to be pierced with a fork.
2. Let the potatoes cool completely.
3. Once cool, peel the sweet potatoes and cut them in half lengthwise.
4. Place the potato halves, flat side down, in a small, well-buttered baking pan.
5. Spoon the prepared sherry-jam glaze over both potato halves, ensuring they are well-coated.
6. Bake in a preheated oven at 350°F for 20 minutes.
7. After 20 minutes, turn the potato halves over and put more of the glaze on top. Continue baking.

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