These sweet potatoes are cooked with butter and brown sugar sauce in a skillet.


Candied sweet potatoes are a relatively light alternative to heavier sweet potato casserole. Feel free to add a little cinnamon to the spicy sweet potatoes, or add some pecan halves to the syrup along with the sweet potatoes.

Cook sweet potatoes until tender, then simmer them in brown sugar syrup until just glazed.

++How to cook sweet potatoes

§Microwave: Rub and pat the sweet potato in several places. Place on a microwave-safe plate and microwave on 100% power for about 4 minutes, or until fork tender but still quite firm. Place them in cold water and leave until cool enough to handle.

§Stovetop: Place unpeeled sweet potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat to medium-low heat and cover skillet. Gently boil potatoes until slightly soft but firm, about 20 minutes. Cover with cold water to stop cooking. Slide off the peel when the potatoes are cool enough to hold.

*What will you need

°4 medium sweet potatoes, cooked until soft but firm (see below)

°kosher salt

°3/4 cup light brown sugar, tightly packed

°1/3 cup of water

°2 tablespoons of butter

*How do I do it

Refrigerate the cooked sweet potatoes (see below) until cool enough to handle. You can run cold water on it to speed up the cooling process.

Peel the cooled sweet potatoes, cut them into halves or chunks and sprinkle with a little salt.

In a large skillet, mix the brown sugar, water, and butter. Bring to a boil.

Put the potato halves or pieces in the diameter and reduce the heat. Cook the sweet potatoes over moderate heat, stirring occasionally, for 15 minutes or until the sweet potatoes are softened and well coated.

Enjoy !

Post a Comment

Previous Post Next Post