Classic Candied Sweet Potatoes Recipe

Classic Candied Sweet Potatoes

Marsha Gardner Recipe

By Marsha Gardner

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".

pinch tips: How to Peel Tomatoes



2 lb
medium sweet potatoes, about 6
2 Tbsp
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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Potatoes, Side Casseroles