Ozzie Smith’s Candied Sweet Potatoes
Source of Recipe
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Recipe Introduction
Most everyone knows that Ozzie Smith is the "retired" St. Louis Cardinals baseball shortstop who will be inducted into the Baseball Hall of Fame this year. He also has two restaurants in the St. Louis area -- Ozzie Smith's and Smith and Slay's. The secret is in the cooking. Ozzie boils them until the water and other ingredients cook down to a syrup -- then serves them with the syrup. He says you can serve them with the meal or as a dessert.
1 large sweet potato (at least two pounds)
2 to 2-1/2 C. granulated sugar, divided or to taste
4 T. ground nutmeg, divided, or to taste
2-1/2 T. vanilla, divided or to taste
2-1/2 T. lemon juice, divided or to taste
1/4 C. (1 stick) butter, divided or to taste
Peel and thinly slice sweet potato. Place in a large pot, cover with water. Bring to a boil. Slowly add:
1-1/2 C. sugar
2 T. nutmeg
1-1/2 T. vanilla
1-1/2 t. lemon juice
1/4 C. butter
Allow the boil to combine the ingredients. Maintain a rolling boil. When the water begins to cook down, about 30 minutes, taste the juices, and adjust the ingredients to taste. Smith adds:
1 C. sugar
2 T. nutmeg
1 T. lemon juice
1/4 C. butter
Continue to boil until juices become a syrup, about 30 to 45 minutes more. As the potatoes cook down, begin to watch them closely so that they don't stick to the pot. Serve with the syrup. Yield: 4 to 6 servings.
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