1 or 2 sweet potatoes, enough for 2 servings; peel and cut in large chunks
1 tablespoon soda warm water to cover
3/4 cup sugar
1 cup water
a pinch of salt
a slice lemon, cut in small pieces
1/4 cup shredded coconut
1 teaspoon butter

INSTRUCTIONS

Peel potatoes and cut in diagonal chunks. Sprinkle soda over them and pour warm water to cover. Let soak in solution 5 minutes. Drain in a colander.
In a saucepan combine water, sugar, salt, yams, and lemon. Boil, cover. Cook over medium heat 10 minutes, turn over the yams and cook uncovered 10 minutes longer. Add coconut and butter.
COOKING TIP: For a different taste treat substitute coconut using either of the following: nutmeg, orange, pineapple, apple chunks, pecans,walnuts, or raisins.

4 cups sugar
2 cans of cream (I like Carnation)–canned milk
1 stick butter
2 teaspoons vanilla
large bag of pecans (whole or halves)

Cooking Instructions

Put 1 cup of water in freezer to use to test doneness.
Combine in sauce pan sugar, cream and vanilla.
Cook for about 15 minutes on medium setting.
Bring to a boil.
Add butter.
Keep stirring because mixture will boil over.
After 45 minutes of cook time, drop some in test water from freezer. If it forms a ball, candy is ready.
Add pecans and stir a few more minutes to cover pecans. You can butter counter or pan to put candy in after it is finished.
Let cool and cut.

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