The old-fashioned candied sweet potatoes, slices of sweet potatoes coated with a mixture of buttery brown sugar and baked until caramelized tops. A side dish that particularly during the holiday’s graces tables in the South. Sweet potatoes have plenty of water in them, so instead of boiling them in water and then candy them, cut them into large pieces, add a stick of butter, and a cup of brown sugar, then cover them and simmer for an hour at medium-low heat. When they boil, the water escapes from the sweet potatoes, and along with brown sugar and butter, creates this amazing caramelization.
This super-simple side dish to make is a sweet and savory addition to your menu. It’s a must-have at our Thanksgiving table, but it would also be good with pork chops, roasted chicken, pork roasts, and more. This dish is a classic. I’m referring to old-fashioned candied sweet potatoes as my soul food version because they’re the kind of candied yams you ‘d buy from an authentic restaurant with soul. Those candied yams are tender, buttery. The melt automatically in your mouth.
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Ingredients:
(6) sweet potatoes (peeled and sliced)
2 cup of sugar
1 (1/2 cup) stick butter
1/2 to 1 tsp nutmeg
1 tsp cinnamon pinch salt
Directions:
Melt butter over medium heat in cast iron. Garnish with cut potatoes.
Blend the sugar, nutmeg, cinnamon, and salt in a cup. Stir in the potatoes.
Reduce heat and simmer fully covered with a lid for an hour. Stir periodically until the fork-tender is on the potatoes. If so, turn off the heat, then put it on a plate and serve it.
Note:
For a lighter version, you can replace the butter with 1/2 cup apple juice and substitute brown sugar with 1/2 cup Swerve Brown Sugar.
You can change your recipe to suit your needs and serve an enormous crowd.
Ingredients
- (6) sweet potatoes (peeled and sliced)
- 2 cup of sugar
- 1 (1/2 cup) stick butter
- 1/2 to 1 tsp nutmeg
- 1 tsp cinnamon pinch salt
Instructions
Melt butter over medium heat in cast iron. Garnish with cut potatoes.
Blend the sugar, nutmeg, cinnamon, and salt in a cup. Stir in the potatoes.
Reduce heat and simmer fully covered with a lid for an hour. Stir periodically until the fork-tender is on the potatoes. If so, turn off the heat, then put it on a plate and serve it.
Note:
For a lighter version, you can replace the butter with 1/2 cup apple juice and substitute brown sugar with 1/2 cup Swerve Brown Sugar.
You can change your recipe to suit your needs and serve an enormous crowd.
