Betty Fleming of Bel Air asked for help in finding a recipe for candied sweet potatoes that have a thick syrup. She said no matter which recipe she had tried, the syrup was not thick enough.
Roy Roche of Salem, Ore., wrote: "I found [this recipe] at allrecipes.com. However, I made the following alterations: I used 1 cup butter instead of 1 1/4 cups margarine. I peeled and cut the sweet potatoes prior to boiling instead of boiling the potatoes with the peels on. Instead of mashing half of the potatoes with the sauce, we left all of them in chunks."
Candied Sweet Potatoes
Serves 6 to 8 as a side dish
4 pounds (about 6) sweet potatoes
1 cup butter
1 1/4 cups brown sugar
3 cups miniature marshmallows (divided use)
ground cinnamon, to taste
ground nutmeg, to taste
Cook sweet potatoes as desired: Peel, cut into large chunks and boil or add unpeeled, quartered potatoes to boiling water. Either way, cook until slightly undercooked, about 15 minutes. If unpeeled, drain, cool, peel and cut into bite-sized pieces.
In a large saucepan over medium heat, combine butter, brown sugar, 2 cups marshmallows and spices. Cook, stirring occasionally, until marshmallows are melted, about 7 minutes.
Place potatoes in a large baking dish and pour sauce over potatoes. If desired, mash about half of the potatoes while mixing with the sauce. Bake in a preheated 375-degree oven for about 15 minutes or until bubbly. Cover with remaining marshmallows and return to the oven and bake until marshmallows are golden-brown.
Tester Laura Reiley's comments: "Betty Fleming wanted a sweet potato dish that had a thick syrup. This recipe will fit the bill if you mash some of the potatoes and incorporate the mashed potatoes with the syrup before pouring the syrup over the rest of the potatoes.
"I would suggest using 1/2 teaspoon each cinnamon and nutmeg, and adding 1/2 teaspoon salt as well, to balance all that sweet. If you want to really toast those marshmallows on top, turn on the broiler for a minute or two before removing the dish from the oven."
* Marcia R. Conrad of Pasadena says she is seeking a recipe popular in the 1970s that was listed on the side of a Minute Rice box. "It was called Country Kitchen Pie and was a layer of rice over which there was a layer of ground beef mixed with tomatoes or tomato paste and other ingredients."
* Catherine Adams of St. Augustine, Fla., is seeking a recipe for a lemon pie made with the whole lemon, which had been grated in a food processor.
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