Old Fashioned and Delicious.
Family dinners never seem complete without a serving of Candied Sweet Potatoes. I can’t remember a time when it wasn’t there on the table, along with a turkey dinner especially. The sweet potatoes add a delightful, sweet flavor to a dinner. So much so that you almost don’t need dessert.
Need a last minute dish? This is a perfect choice. The recipe is so easy to make, with items you most likely have in your pantry already. Over the years, we’ve only made a few changes to the recipe, mostly to lighten it up some.
Often mom would use a big can of yams instead of fresh sweet potatoes. It’s a good idea to keep a can on hand. The dish is popular (and easy) for potlucks or to bring to someone’s house to serve guests. It’s also so fast it suits any family meal.
This is the original recipe. If you want it a little lighter still, use 1/4 cup butter and 1/4 cup brown sugar. It still is a sweet addition to any meal.
One last note. On a day like Thanksgiving or Christmas, when the cooktop and oven are needed for multiple dishes, I will often make this early in the day. In that case, I cook the sweet potatoes, mix up the sauce, and simply pour the sauce over the potatoes in an oven safe dish. Then you can reheat them in the oven.
Any way you fix them, they taste delicious!
Serves: 4 to 6
- 2 medium sweet potatoes
- ½ cup butter
- ½ cup brown sugar
- Peel sweet potatoes, then slice into 1" pieces.
- Boil in saucepan for 10 to 15 minutes, then drain.
- In a skillet, melt butter, then stir in brown sugar until well blended.
- Heat for a few minutes until it is smooth and syrup like.
- Add sweet potatoes gently.
- Heat on low for 5 minutes, turning potatoes over so sauce coats both sides.
- At this point, you can let them sit in the skillet, or if you need the space, pour them into a serving dish. Use an oven safe dish so you can warm them if needed.
- Serve hot, spooning sauce over the dish.
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