Candied Sweet Potatoes

                                 Candied Sweet Potatoes

                                              “Sweet, Tender, Soul Food Style Candied Sweet Potatoes,

                                                                       Baked In Honey, Butter & Syrup”

 

 

These candied sweet potatoes are AMAZIIIIING!!!!!! They are fluffy, sweet, buttery, tender, and submerged in a sweet light candied sauce. Candied Sweet potatoes just don’t get any better than this folks!!!

 

When you think of candied sweet potatoes, the holiday season probably comes to mind because Thanksgiving time is when folks commonly make them. My family however, use to cook these bad boys all year round and as a kid, I remember this being the only vegetable we [my fellow young cousins & siblings] enjoyed eating…. we even wanted seconds. But…. what do you expect they are sweet and children love sweets so that’s not much of a surprise is it!? lol

 

Candied sweet potatoes, often called candied yams, are typically served as a side dish to a savory meal but these babies are so good they can be eaten alone, yes they are THAT GOOD!!! The best part is they’re extremely easy to make so follow the instructions to a T and leave a comment below telling me how ya like em!

 

Ingredients

 

4 Medium Sweet Potatoes

1/2 Cup Butter

1-1/4 Cups Light Corn Syrup

1/4 Cup Honey

2 Tbs Vanilla

1 Cup + 2 Tbs Brown Sugar

1 Tbs Cinnamon

1/2 Tsp Nutmeg

1/4 Tsp Salt

 

Instructions

 

1. Ok the first thing you’re going to do to start this recipe is boil the sweet potatoes.

 

  • Boiling the sweet potatoes makes it easier to peel the skin off once they’re done. You want to boil them until they’re fork tender, so you’re not going to boil them for long. Over boiling them will result in soft mashed sweet potatoes and we don’t want that. You want them to retain their shape!

 

2. So fill a large pot with water and place it over high heat. Once the water comes to a boil, add the sweet potatoes.

 

3. Ok, so while the water is preheating, you’re going to move onto the next step.

 

  • My grandmother always taught me when cooking to kill 2 birds with 1 stone…. that basically means to do 2, 3, or even 4 steps at a time and not wait until one step is complete to begin the next. In some cases, you can’t move onto the next step without completing the previous step. But doing 2, 3 or more steps at once shortens the preparation and cooking time, food gets done much faster that way.

 

You’re going to make the candied sauce now, and it’s very simple! Add all of the spices and condiments [ 1 cup brown sugar, cinnamon, nutmeg, salt, vanilla, butter, light corn syrup, and honey] to whatever dish you’re going to bake the sweet potatoes in. Stir everything in well and sit the candied sauce aside.

 

 

 

4. Add the potatoes to the boiling water and boil them for 40 minutes. 

 

  • Once the potatoes are done remove them from the hot water IMMEDIATELY and sit them aside to chill. You remove them from the hot water immediately because even after you turn the fire off the water is still very hot, hot enough to continue cooking the potatoes and again over boiling them will result in mashed potatoes.

 

5. Once the potatoes have chilled, cut them into small to medium size shapes. I like to cut mine into thick circular shapes but you can cut them into whatever type of shapes you like.

 

  • Again, this is why you don’t want to boil them very long because if they get too tender they will fall completely apart and you won’t be able to cut them into shapes.

 

 

6. Preheat your oven to 350 degrees.

 

  • Wait at least 10 minutes before placing the candied sweet potatoes in the oven. You want the oven to be hot when adding the them.

 

7. Place the sweet potatoes into the dish of candied sauce and top them with the remaining 2 tbs of brown sugar. 

 

 

8. As the sweet potatoes are cooking, baste them a few times with the candied sauce.

 

  • Remember that they aren’t completely tender because you only boiled them until they were fork tender so some of the potatoes may still be raw in the center. What I do is press the potatoes on top that aren’t as tender to the bottom under the juices aka candied sauce so they cook all the way through to the center. Do this especially for the thicker pieces.

 

9.  Bake them for a total of 1 hour then remove them from the oven. If by chance they aren’t completely tender, which they should be after an hour…. let them continue cooking for an additional 10 to 15 minutes. They may take an additional 10 to 15 minutes depending on how thick you cut them. Yall gone love these sweet suckahs…. Later!!

 

 

                



3 thoughts on “Candied Sweet Potatoes”

  • Best candied sweet potatoes I’ve ever made and eaten in my life. A million times better than Patti Labelle’s recipe. Your recipe is THEE ONLY ONE I’ll ever use

  • Help me! I have never been able to make candied sweet potatoes the way I’d like them so I decided to try your recipe. I am not understanding the recipe. The amount of sugar in the list of ingredients doesn’t match instruction #3. The list says 1 Cup + 2 Tbs Brown Sugar. Instruction #3 says 2 Cups brown sugar. Which should I use?
    Did you mean 2 tablespoons of cinnamon? That’s a lot of cinnamon.

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