Candied Sweet Potatoes
These candied sweet potatoes are basted in a sweetly spiced butter mixture and roasted until tender. A Southern classic.
Ingredients
- 5 medium (about 3 pounds) sweet potatoes or yams, peeled and sliced about 1/2 inch (12 mm) thick
- 1 stick (4 oz) salted butter
- 1 cup granulated sugar, or less to taste
- 1/4 cup brown sugar, or less to taste
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350°F (177°C).
- In a 9-by-13-inch (23-by-33-cm) baking dish, arrange the sweet potatoes in 2 or 3 layers, overlapping them slightly.
- In a medium saucepan over medium heat, melt the butter. Sprinkle in the sugars, cinnamon, nutmeg, cloves, and ginger. Remove from the heat and give the spiced butter a good stir. Add the vanilla and stir to combine.
- Pour the mixture over the sweet potatoes and turn to coat them thoroughly. Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the sweet potatoes from the oven and baste them with the candied mixture in the dish. Cover again and bake until tender, 20 to 40 minutes more.
- Remove the sweet potatoes from the oven and let them sit for about 10 minutes. Baste them again with the spiced syrup in the pan before serving.
Notes
- Using yams for this recipe--Yams will take slightly longer to cook than sweet potatoes, so I recommend using only one or the other.
- Storage and reheating--Store leftover potatoes in a sealed container in the fridge for up to 4 days. Reheat in a covered dish in a 300°F oven until warmed through.
Nutrition
Serving: 1portion | Calories: 431kcal | Carbohydrates: 80g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 109mg | Fiber: 7g | Sugar: 33g