Ingredients
6 medium sweet potatoes
1 c. liquid
1 c. light brown sugar
1 Tbsp. cornstarch
1 tsp. vanilla
3 Tbsp. butter
2 Tbsp. peanut butter
Method
Sources
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
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Peel potatoes, cut into thick slices and boil until tender. Reserve 1 cup of the liquid. Combine the liquid with the next 4 ingredients and boil for 5 minutes. Remove from heat and beat in peanut butter. Line baking dish with potatoes and pour mixture over. Bake at 375° for 20 minutes. Serves 6. This recipe came from the Georgia Department of Agriculture in the 1950's.