Classic Candied Sweet Potatoes
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|2 lb||medium sweet potatoes, about 6|
|1/2 c||light or dark corn syrup|
|3 Tbsp||brown sugar, firmly packed|
|1/2 tsp||kosher salt|
|1/4 c||pecans, coarsely chopped|
Cooked to Perfection
Florala, AL (pop. 1,980)
Member Since Aug 2012
Candied Sweet Potatoes always made an appearance at Thanksgiving and usually for Chritmas at our house growing up. A easy side dish that may be made a couple of days a head and reheated for the "Big Event".
Scrub sweet potatoes, but do not peel. Place potatoes in 3-quart saucepan. Add enough water just to cover. Heat to boiling; reduce heat to low. Cover and simmer 20 to 25 minutes or until tender. Drain; cool slightly. Slip off skins. Cut into 1/2-inch slices.
Heat remaining ingredients, except pecans, in 10-inch skillet over medium heat, stirring constantly, until smooth and bubbly. Add potatoes. Gently stir until glazed and hot. Add pecans and serve.