Are you like me and can't quite grasp the idea that Thanksgiving is this Thursday? I really can't believe how quickly it's arrived.
A couple of weeks ago my aunt sent me an email. The topic of discussion was sweet potatoes. She had written in the letter how yummy and tasty my moms sweet potatoes were.
Until I read the letter I had forgotten about moms special sweet potatoes.
When I as a teenager I recall my mother raving about a downtown Kansas City restaurant. She worked nearby the restaurant at the time. The restaurant, Ruby's Soul Food.
I can vividly remember my mother excitedly telling my father about Ruby's sweet potatoes served at the restaurant. She was determined to uncover the secret ingredient in those Ruby sweet potatoes.
She recognized the sweet licorice flavor that helped to create the yin & yang flavored sweet potatoes. Star Anise.
If you're wanting to re-create and serve the notorious Southern sweet potatoes that Ruby and my mom were famous for the recipe follows. It's one of those recipes that you'll need to do a lot of taste testing. No measuring here.
Depending on the size of your family...
Boil 9-10 sweet potatoes in a large pan.
Make sure to not over-cook the potatoes. A fork inserted into the potato is an accurate testing devise.
After the potaoes have cooked, allow to cool. When cool, cut into over-sized bites.
Place big bite size sweet potatoes in a prepared shallow dish. I always use a glass dish.
Melt one stick of butter and pour over the potatoes. Mix a small dose of star anise powder into a cup or so of brown sugar. A good dose of brown sugar, a slight dose of the spice. Approximately 1 cup or so, brown sugar, making sure to cover the potatoes generously. You can top with pecans if you want. This is where the assistance of the taste buds comes in. Start out small with the spice. It has a strong flavor. You just want a hint of the spice.
I like to roast the pecans before sprinkling on the sugared spice sweet potatoes. But you don't have to.
Bake in a 350 degree oven until bubbly. I'd say about 30-45 minutes.
This recipe is simple, but oh so good!
Enjoy caring and sharing holidays.
Warmly,
Jill 00
