Does everyone have a favorite cooking pot? My favorite pot is a black skillet and lid. It is eleven inches around, three inches deep and many skillet years old.
When Hurricane “Ike” flooded our home, my skillet was underwater. My two grandsons, B.J. and Mick Rasberry, rescued it. Somehow they removed all the rust, cleaned and reseasoned it. Then they surprised me with its return. God Bless those “boys”…I just do not know how I could cook without my old black skillet. How about saving this KEEPER recipe for a change in preparing Thanksgiving sweet potatoes this year?
Since I didn’t measure the ingredients, the amounts are guesstimated.
CANDIED SWEET POTATOES
2 large sweet potatoes, peeled & sliced
½ cup water
½ stick butter
½ cup brown sugar
1 tsp. lemon juice
1 tsp. vanilla extract
Place the sweet potatoes in a black skillet (Sorry, if you don’t have a black skillet like mine; any skillet will work). Add the water, butter, brown sugar and lemon juice. Bring to light boil and then cover. Continue cooking, stirring often until potatoes are almost done. Stir in vanilla extract and continue to cook on low. When potatoes are done, sprinkle with nutmeg. Serves 3 to 4.