Author: River Valley Black Pot Cookers
INGREDIENTS
- 6-8 Sweet Potatoes (peeled and quartered)
- 3 cups Granulated Sugar
- ½ Cups Water
- ½ Teaspoon Cinnamon
- ½ Stick Butter
- 1 Teaspoon Vanilla
- 2 lbs Petit Jean EZ-Carve Ham Slices
- 12 inch deep dutch oven
- 24 hot coals and extras
- Toothpicks
INSTRUCTIONS
- Place a bed of coals under a 12" dutch oven.
- Add sugar, water and cinnamon.
- Bring to boil and then simmer 15 min.
- Add potato wedges and cook until they become tender, but not soft.
- Remove from syrup and allow to cool while syrup simmers and thickens.
- Wrap cooled wedges in ham slices and secure with toothpick.
- Add butter to the syrup and return potatoes and ham to the pot.
- Continue to simmer for 15 to 20 minutes, until ham and potatoes are heated through.
Serve with Peppered Bacon-wrapped Turkey.
Special thanks so the River Valley Black Pot Cookers for sharing this recipe.