Top of Stove Fried Candied Sweet Potatoes
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- 6 medium
- firm, sweet potatoes
- 3/4 c
- white sugar
- 1/2 c
- 5 Tbsp
- butter, room temperature
- 1/2 tsp
- vanilla extract
1Scrub, wash and peel potatoes, place in large bowl and cut into 1/2 inch slices across. Set aside.
2Spray a large, heavy skillet with a non stick cooking spray. Add slices of potatoes and the 3/4 cup of water.
3Bring to boil on Medium high, cap with the lid and turn burner down to low. Check occasionally about every 10 to 15 minutes, DO NOT STIR. May gently slide with a wooden spoon always replacing lid. When potatoes are tender, about 20 minutes or so, gently check with a fork. Add, butter, sugar and vanilla. About 1/2 cup of liquid should still remain in pan with potatoes. Recap with lid and simmer until sugar is melted, and butter and vanilla are incorporated with drippings.
4The drippings should thicken allowing you to turn potatoes gently with a spatula, don't let them stick. When Juice is thick and cooked real low, remove from burner. Leave lid on potatoes for a few more minutes to allow more steaming. The potato slices should have taken on a candied appearance.