3 lbs. sweet potatoes of reddish pulp
1.1/2 teaspoons candied roses
1 cup sugar
1.1/2 tablespoons bee-honey
1 lb. lard (consumption 10%)
1) Wash potatoes, pare and cut into chips 2 inches long X 3/8 inch square.
2) Heat pan and put in lard. When this is hot, fry slightly the potato chips. Strain and transfer to a big bowl. Sprinkle on 2/5 cups of sugar. Seal over the bowl with a piece of white, moistened tissue. Steam under cover for about 30 minutes.
3) Put 7 tablespoons of hot water in a small pot, melt or mix in the rest of sugar, bee-honey and candied roses.
Meanwhile, take paper off bowl of potato and decant gently the syrup from the bowl into pot. Turn the potato over into a serving plate.
Boil honey syrup in pot gently over medium fire to thicken it and then pour it over steamed potato.
(1) Haw jelly may be used instead of candied roses if the latter is unavailable.
(2) Another way of preparing this dish: Simmer sweet potatoes directly in sugar solution till potatoes are soft and syrup thickens.
(3) This recipe may be followed to make "Sweet Potatoes in Osmanthus Syrup".