Candied Sweet Potatoes
Candied Sweet Potatoes contains tender sweet potatoes in a delicious brown sugar glaze. This side dish is often served with Thanksgiving and Christmas dinner. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 6 servings
Calories: 283kcal
Cost: $10
Ingredients
- 3 large orange-flesh sweet potatoes orange flesh
- 1/4 cup unsweetened pineapple juice orange juice or water
- 3 tablespoons fresh lemon juice, divided from one lemon
- 1 stick unsalted butter same as 1/2 cup
- 1 cup dark brown sugar firmly packed
- 1 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon ground nutmeg
Instructions
- Cut dark patches off sweet potatoes. Do not peel.
- Thoroughly rinse sweet potatoes. Pat dry with paper towel or clean dish towel.
- Slice in 1/2-inch-thick-rounds. Place in large pot. Cover with water.
- Simmer over medium heat until fork tender (firm, not mushy). About 20 to 45 minutes depending upon size.
- While sweet potatoes are boiling, preheat oven to 400 degrees and prepare glaze.
- In medium saucepan, add unsweetened pineapple juice, 1-1/2 tablespoons fresh lemon juice, dark brown sugar, and salt. Whisk constantly until sugar is dissolved and mixture is bubbly (3 to 4 minutes).
- Remove from heat immediately after bubbles form.
- Add nutmeg, pure vanilla extract. Stir until well combined. Taste a cooled sample. If desired, add another tablespoon of dark brown sugar and remaining fresh lemon juice. Set aside.
- Drain sweet potatoes.
- In a 9x13 (or larger baking dish), carefully arrange sweet potatoes neatly in a single layer.
- Pour glaze evenly over the top. Cover with foil. Bake 20 minutes.
- Remove from oven. Baste sweet potatoes with glaze.
- Return to oven (without foil). Continue baking until sweet potatoes are tender (30 to 45 minutes). Baking time depends on thickness.
- Serve hot!