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Candied Sweet Potatoes

  • 3 lbs. sweet potatoes - about 9 to 12, depending on size
  • 1 cup brown sugar
  • 2 T. water
  • 1/4 cup butter
  • 1 tsp. salt

Preparation - Wash and peel the sweet potatoes. Slice in half lengthwise if small or average size. Cut larger potatoes into quarters. Place the sweet potatoes in a large saucepan with just enough water to cover. Bring to a boil, reduce heat to medium and cook for about 20 minutes or just until the sweet potatoes are barely fork tender. Drain off the water completely and let stand, uncovered, for about 15 minutes. Arrange the cooked sweet potatoes in a buttered casserole dish. In a small saucepan on the stove, or in a small microwave oven safe bowl... combine the brown sugar, 2 tablespoons water, butter, and salt. Cook and stir to nearly boiling. Pour the syrup evenly over the cooked sweet potatoes. Bake in a preheated oven at 350 for about 45 minutes to 1 hour... gently stirring a few times to distribute the syrup. Bake until all the sweet potatoes are glazed and the syrup is thickened.
Quick Skillet Method
Place the peeled, cut sweet potatoes in a large skillet with just enough water to cover them. Bring to a boil, reduce heat to medium, and cook for about 20 minutes or just until sweet potatoes are barely fork tender. Drain off off the water. Scatter the brown sugar over the cooked sweet potatoes. Dot with butter. Cook and stir over medium heat until the brown sugar syrup is bubbly. Reduce heat to low and cook, uncovered, for about 10 minutes, gently stirring and spooning the syrup over the sweet potatoes until they are glazed and tender.

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