Description: FROM: THE SWEET POTATO COOKBOOK by Leniece North Talmadge
Ingredients:
2 cups SweetPotatoes, cooked and mashed
1 cup crushed pineapple, undrained
1/2 tsp. salt
1/4 tsp. cream of tartar
2 cups brown sugar, firmly packed
2/3 cup boiling water
1 cup almonds, shelled
Preparation:
In saucepan combine the SweetPotatoes,pineapple, and salt. Simmer for about 5 minutes, stirring constantly. Dissolve the cream of tartar and brown sugar in the boiling water. Add to the SweetPotato mixture. Cook over low heat until a soft ball is formed when a drop is placed in cold water. Remove from the heat and beat until smooth and shiny. Mix in the almonds. Drop by a teaspoon onto a buttered surface.
