This wonderful holiday recipe brings back many memories of Aunt Billie and her meticulous way of making these. We were never allowed to test the potatoes with a fork, only a cake tester. Everything had to be done perfectly. This recipe makes any amount. Adjust the syrup ingredients as necessary.
Boil unpeeled, whole sweet potatoes until soft when poked with a fork. Make a syrup of 1 cup dark brown sugar and 1/3 cup water; boil until syrupy. When cool, peel potatoes carefully, cut in half lengthwise, dip each one in the syrup and place in a cake pan. Put a dollop of butter on each and pour the leftover syrup over the potatoes. Lightly salt and pepper. Bake at 350 degrees for 1 hour, turning carefully half way through.