Put sweet potatoes and 6 cups water in a saucepan or stockpot on high heat. Cook until still slightly firm, 12 to 15 minutes from the time the heat is ignited. Pour off all water, reserving 2 cups.
Return potatoes, butter, sugar and the 2 cups reserved water to the pot over high heat. Cook until the liquid starts to caramelize, about 15 minutes.
Remove potatoes, leaving the caramelized liquid. Cook the yam sauce an additional 5 minutes on high heat. Add Fried Chicken. (Eat the potatoes. They are delicious.)
For Florence's fried chicken seasoning: Stir together the flour, salt, pepper, baking powder and cornstarch in a medium bowl.
For the chicken: Sprinkle chicken with salt and pepper. Melt shortening in a heavy skillet or Dutch oven on medium heat. Cover chicken in Florence's fried chicken seasoning.
Drop in skillet. Cook in two batches (white and dark separately), turning halfway through, until internal temperature reads 165 degrees F in the thickest part of the meat (not touching the bone), approximately 20 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Florence's Restaurant, Oklahoma City, OK