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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Gladys Roberts was my Grandma, she left me a hand-written treasure of war time recipes. She passed when I was 12. I remember going to her funeral with both legs in casts and I stood in honor of the wonder of a great lady who lost so much and gave so much. Read more . She is a tender dear in my heart forever. Here is another of her homey recipes. Ingredients:
3 medium sweet potatoes, scrubbed |
tangerine marmalade or pineapple preserves or grapefruit marmalade |
sprinkle of salt |
sprinkle of cinnamon |
scant amount of oil to coat a baking sheet (before teflon) and foil wasn't disposable |
Directions:
1. Bake the sweets until just knife tender when pierced (350 degrees for 30 to 40 minutes) on a cookie sheet. Poke with fork before baking to prevent breakage and explosion.
2. When cool enough to handle, peel and slice in fairly thick slices.
3. Place on lightly oiled sheet pan, sprinkle each slice with salt and cinnamon, spread a generous spoon ful of jam or marmalade atop each slice.
4. IIf it weren't ration time, Gladys would top with a dot of butter)
5. Bake at 325 degrees for twenty minutes until carmelized and bubbly.
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