Candied Sweet Potatoes
A comforting side dish featuring sweet potatoes glazed with brown sugar, butter, and warm spices, perfect for holiday feasts or casual dinners.
Ingrédients
Main Ingredients
- 4 medium sweet potatoes, peeled and sliced Choose firm, smooth sweet potatoes for best texture.
- 1/2 cup brown sugar Can substitute with white sugar, coconut sugar, or maple syrup.
- 1/4 cup unsalted butter Use coconut oil for a dairy-free version.
- 1 teaspoon cinnamon For a different flavor, substitute with pumpkin pie spice.
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup water
- 1 teaspoon vanilla extract
Instructions
Preparation
- Start by peeling and slicing your sweet potatoes into evenly sized rounds, about a half-inch thick.
Cooking the Base
- In a large pot, bring water to a gentle boil. Add the sweet potato slices and cook for about 5-7 minutes until tender but not fully cooked. Drain and set aside.
Mixing the Glaze
- In a large baking dish, melt the unsalted butter in the oven while it preheats to 350°F (175°C). Mix in the brown sugar, cinnamon, nutmeg, and salt until well blended.
Combining Ingredients
- Arrange the partially cooked sweet potatoes in the baking dish and pour the glaze over them, ensuring each piece is well coated.
Baking
- Cover the dish tightly with foil to create steam and bake in the oven for 30 minutes.
- Remove the foil and bake for another 15 minutes to allow the tops to caramelize.
Serving
- Let the dish sit for a few minutes, then serve warm with excess glaze drizzled on top.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Can be reheated in the oven or microwave. For freezing, pack tightly in a freezer-safe container for up to 3 months.