Sweet Potato Candy
Recipe courtesy of the North Carolina Sweet Potato Commission.
2 cups light brown sugar, packed
3/4 cup evaporated milk
1 tablespoon butter or margarine
1/8 teaspoon salt
1 cup sweet potatoes, cooked and mashed
1/2 cup chopped pecans
- Put sugar, milk, butter, and salt in a large pot. Cook over medium heat to soft-ball stage (234°F - 240°F | 110°C to 115°C).
- Remove from heat and allow to cool until hand can be held comfortably on bottom of pot. Add sweet potatoes and beat until mixture loses its gloss. Add pecans, mix well, and pour into a buttered 8x8x2-inch pan.
- Cut into squares when cool.
Makes 32 squares.
Recipe and photograph courtesy of the North Carolina Sweet Potato Commission.