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Evelyn Dulan's Sweet Potatoes
Evelyn once served as secretary to G. P. Holt in Oklahoma. I met her in Topeka, Kansas, 2004. She invited me and the local preacher, Robert Stephenson, his wife, Cindy, and daughter Dessa for dinner to experience real soul food. Everything she served was perfect. It must have taken her an entire day or two to prepare it.
I had to have the recipe for one dish in particular. It was her candied yams or sweet potatoes. They were like oversized silver dollar in diameter and sliced as thin as I suppose you can slice these potatoes without them falling apart after you've cooked them. I could have eaten the entire plate, (I am not exaggerating.) but I would have paid dearly for my selfishness.
She says that she doesn't cook by recipe. She "just dumps." But here is the list of ingredients and appoximate amounts.
4 to 5 medium sweet potatoes
peel and cut into slices and cook in about 2 quarts of water
1/2 cup of sugar
1/2 cup of brown sugar
1 tablespoon of nutmeg (you can use cinnamon if you prefer)
1/4 stick of butter
3 tablespoons of waffle syrup (I think this is the secret to the smooth taste)
She says just try it a coupoe of times until you get tht taste you like.