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Ingredients
- 1 4-pound pumpkin, or 3 to 4 pounds of yams or sweet potatoes
- 2 1/2 quarts water
- 2 pounds dark brown sugar
- 2 cinnamon sticks
Method
- If using a pumpkin, cut it in half, remove and discard seeds.
- Trim and discard stringy part.
- Cut each half into four sections, and each of those sections into thirds, so that each piece is about 2-by-2 inches.
- Do not peel the pumpkin.
- In a four-quart saucepan, bring water, sugar and cinnamon to a boil.
- Add pumpkin pieces, and simmer until tender, about 50 minutes; do not overcook.
- Transfer pumpkin to a serving platter with some of the syrup.
- Serve warm.
- Or even better, serve it the next day, when the syrup infuses the pumpkin or potatoes.
