Thanksgiving Sweet Potatoes

Start with this…I think I peeled about 8 pounds…

Melt an entire stick of butter. An entire stick.

Put in about two cups of light brown sugar. You can use dark sugar if you like.

Put in an entire bottle of dark karo syrup. An entire bottle.

Stir…

Now…are you ready? Put in about half a cup of dark soy. Or as my mother said, about 10 – 12 shakes.

This dark mushroom soy sauce. You can get this in your supermarket…my mother did. It’s an essential ingredient to this recipe. And it’s a secret.

Now shake in some corse black pepper. How much? To taste. We put in a lot.

Shake in some salt…how much? I don’t know. To taste.

Look at it bubble. It’s awesome. Make sure you use a non-stick pot unless of course you want to build some biceps and burn off some calories because you’ll have to scrub for days to get the sugar off the bottom. Remember, non-stick pot.

Put in the potatoes. It’s crazy delicious. Cook the potatoes until they are soft.

This is not a great photo but it tastes much better than it looks. After the potatoes cook, turn off the heat. Let them sit for a little while, the longer the better. Before you serve, put it on low heat and let it seep through the entire pot. It’s wonderful.

This is actually my favorite thing for Thanksgiving. My mother has been making this for as long as I can remember.

Wow, I just heard someone say, “Let make the pumpkin pie now.”

They are moving way too fast for me.