Sweet Potatoes, Candied - Master Cookbook Recipe # 681
These Candied Sweet Potatoes are a true Southern delight, featuring tender slices coated in a rich, buttery, and sticky brown sugar glaze. Whether you prefer them soft and saucy from the saucepan or slightly browned and caramelized from a skillet, this recipe delivers that classic holiday flavor any day of the week.
This is recipe #681 in Tammy’s Master Cookbook.
Ingredients
- 3-4 sweet potatoes
- 5 Tbsp salted butter (divided: 3 Tbsp and 2 Tbsp)
- 1/4 cup brown sugar (divided: 1/8 cup packed and 1/8 cup unpacked)
- 1/2 tsp salt
- Water (enough to cover)
Instructions
- Prepare: Peel and wash the sweet potatoes. Slice them into rounds between 1/4 and 1/2-inch thick.
- Boil: Place the slices in a medium saucepan. Add 3 tablespoons of butter, 1/8 cup of packed brown sugar, and the salt.
- Cook: Add enough water to just reach the top of the potatoes. Bring to a boil on the stovetop and cook until tender, which usually takes about 12 minutes.
- Glaze: Add the remaining 2 tablespoons of butter and the final 1/8 cup of unpacked brown sugar.
- Simmer: Lower the heat and simmer slowly until the liquid reduces into a thick, sticky glaze.
- Serve: Cover the pan until you are ready to eat, and serve the potatoes while they are warm and glossy.
Notes
Tammy’s Tips
For a delicious variation, try cooking thin slices in a nonstick skillet; the sugar will caramelize and the potatoes will turn a beautiful deep brown, but be sure to watch them closely so they don't burn! If you find your glaze is getting a bit too thick before the potatoes are finished, you can add a tiny splash of water to loosen it up. These pair perfectly with roasted meats and are always a hit at Thanksgiving or any family Sunday dinner.
Nutrition Facts
Calories
464Fat
14 gSat. Fat
5 gCarbs
85 gFiber
4 gNet carbs
81 gSugar
62 gProtein
6 gSodium
315 mgCholesterol
13 mg