Tasty Thursday

This recipe, featured from Betty's Best by Betty Rohde, is the perfect way to sweeten up your Thanksgiving spread!

Candied Sweet Potatoes

4 to 6 sweet potatoes, skins on

3/4 cup firmly packed brown sugar

1/3 cup honey

1/4 cup coconut amaretto

Pinch of salt

2 tablespoons sugar

3/4 cup maple syrup

1/4 to 1/2 cup butter, thinly sliced

Wash and boil potatoes to crisp tender (not quite done); cool, peel, and cube. Place in a buttered casserole dish, and then pour all remaining ingredients except butter evenly over potatoes. Place butter slices over top. Bake at 350 degrees for about 30 to 45 minutes, or until fork tender. May add marshmallows and brown if desired. Makes 4 servings.

Variation: Candied Carrots

Make the same using two to three 1-pound bags of baby carrots. Can be started raw but may need to cook a little longer.