17-year-old Helena Muffly wrote exactly 100 years ago today:
Sunday, November 11, 1912: Am at a loss at what to write.
Her middle-aged granddaughter’s comments 100 years later:
Since Grandma was at a loss as to what to write, I’ll share a favorite old recipe for Candied Sweet Potatoes. I always make this recipe for Thanksgiving. It’s easy and delicious.
Candied Sweet Potatoes
1 pound sweet potatoes (about 3 medium)
2 tablespoons butter
1/4 cup brown sugar (packed)
1 tablespoon milk
Put potatoes in large sauce pan. Add enough water to cover potatoes. Cover and heat to boiling; cook 30 to 35 minutes or until tender (i.e., can be easily poked with a fork). Drain. Slip off skins. Leave potatoes whole or cut into pieces.*
In a skillet, melt butter. Add brown sugar and milk; cook over medium heat; stirring constantly, until smooth and bubbly. Reduce heat to low. Add sweet potatoes, roll gently in syrup until glazed and heated through. Can let sit in pan on low heat for a few minutes while glaze thickens to desired consistency.
*Alternate directions to cook the sweet potatoes: Peel potatoes and cut into serving-sized pieces prior to cook cooking. Bring water to boiling; cook for 20 to 25 minutes or until tender.
Yield: 3-4 servings