Harvey House Candied Sweet Potatoes

By Foodiewife

When Fred Harvey opened his first Harvey House restaurant in 1876 on the railway line in Topeka, Kan., his idea was radical for the time: Railroad passengers would be fed good food in a pleasant environment by a cadre of wholesome young women shipped in from the East. His concept was so successful that it spawned 84 restaurants, a Hollywood movie and an official cookbook. And it was in “The Harvey House Cookbook” by George H. Foster and Peter C. Weiglin that we found this excellent recipe for sweet potatoes candied with confectioners’ sugar and butter. As the whole thing bakes, the sugar melts and caramelizes, becoming a brittle and crunchy shell covering the soft orange potatoes within. This dish is best served warm rather than piping hot, which makes it convenient for Thanksgiving. Bake it before you roast your turkey, then reheat it briefly just before serving.

Ingredients

• 3 pounds sweet potatoes, scrubbed
• 1/2 cup/1 stick butter
• 1 cup confectioners’ sugar
• Pinch of salt

Details

Adapted from cooking.nytimes.com

Preparation

Step 1

In a large pot, boil sweet potatoes in their jackets in water to cover until fork-tender, 20 to 45 minutes depending upon their size. Drain and cool.


Heat oven to 450 degrees. Peel potatoes and slice into 1/2-inch-thick rounds. Place in a 9-by-13-inch baking dish or 2-quart gratin dish, overlapping slices to fit in one layer.

In a small saucepan, melt butter. Whisk in sugar and salt until smooth. Pour evenly over the potatoes. Bake until potatoes look shiny and glazed, 25 to 30 minutes. Serve hot or warm.