Description
Sweet, tender, soul-food style candied sweet potatoes, infused with spices, topped with brown sugar, then baked in candied sauce! The perfect Thanksgiving side dish.
Ingredients
4 Lbs Sweet Potatoes
Water to cover
1/2 Cup Butter
1-1/4 Cups Karo Light Corn Syrup
1/4 Cup Honey
2 Tbs Vanilla
1 Cup + 2 Tbs Light Brown Sugar
1 Tbs Cinnamon
1/4 Tsp Nutmeg
1/4 Tsp Salt
Instructions
1. Place the sweet potatoes in a large pot and cover them with cool water.
2. Place the pot over high heat and boil for about 40 minutes or until fork-tender.
3. Make the candied sauce while the potatoes are boiling. Melt the butter in a microwave for 30 seconds. Add the melted butter, 1 cup of brown sugar, and all the other ingredients (syrup, honey, vanilla, cinnamon, nutmeg, and salt) to a baking dish, then stir well and set aside.
4. Once the potatoes are done, strain the hot water, and cover them with cool water. Set them aside to chill for 10-15 minutes.
5. Once the potatoes have chilled, set your oven to 350 degrees.
6. Peel the potatoes and cut them into whatever size shapes you like (I like to cut them into 1/4 inch thick circular size shapes as seen in the video below).
7. Add the chopped potatoes to the dish of candied sauce and sprinkle them with the remaining 2 Tbs of brown sugar.
8. Place them in the oven and bake for 1 hr, basing with candied sauce periodically.
Notes
If you’re using a small square baking dish, your potatoes may overlay one another and sit above the candied sauce. With a knife, check the center of the potatoes sitting at the top for tenderness. If you notice they’re a bit raw and tough in the center, press them below the candied sauce so they can cook all way through.
Nutrition
- Serving Size: 8
