(SIDE NOTE FROM BIGBEAR!)
My father got this recipe from his mom and passed it on to me being they were a military family and all they had to adapt and make changes to dishes as locations varied.
You will need:
5-6 Large Sweet Potatoes
2 cups dark brown sugar
2 cups hot water to make a thick syrup
What to do:
Place your sweet potatoes on either a lipped baking sheet or directly on the rack, if using the rack I suggest placing foil over the burners since they tend to leak while baking.
Pre-heat the oven to 400 degrees and bake for about an hour or until all potatoes are tender, remove and let cool.
While this is taking place bring water and sugar to a boil, taking care not to scorch the sugar.
Set this to the side you will need it later.
Once the potatoes have cooled peal the skin off and place the potatoes on a cutting board.
I began using a crinkle cutter from Pampered Chef about 3 years ago and that was a huge hit.
Cut the potatoes in to 1/2" to 1" slices being careful not to mash the soft sweet potatoes. Arrange the slices in a large baking dish any size will do.
The next step is to slowly pour the syrup over the potatoes insuring to coat them very thoroughly. Now if your doing this the night before this is a huge way to save time in the kitchen during the holidays...HINT....HINT.
About an hour before time to eat place the dish back into the oven at 350 degrees for 45 mins to an hour.
My cheating step is to place the bread in the oven at the same time like I said time savers on holidays are key. At this point you are just reheating the dish but make sure they were heated thoroughly.
You may sprinkle a little bit of cinnamon on top but I find the dish is just about perfect as is.