Ingredients

　　3 large sweet potatoes

　　3 cups water

　　1 1/2 cups sugar

　　1 teaspoon vanilla extract

　　4 tablespoons butter

　　1/2-1 teaspoon cinnamon

　　1/4 teaspoon freshly grated nutmeg

　　Wash and dry the sweet potatoes. Bake at 400 degrees for 1 hour, or until the potatoes are soft to the touch. Remove from the oven and let cool slightly. Reduce the oven heat to 350 degrees. While the potatoes are baking, combine the remaining ingredients in a saucepan; bring to a boil, then reduce the heat and simmer for 30 minutes, or until the sauce is slightly thickened. Slice the potatoes 1/2 inch thick into a medium casserole, pour the sauce over them, and return to the oven for 15 minutes, or until hot.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.