Real Recipes From Real Home Cooks ®

classic candied sweet potatoes

(2 ratings)
Recipe by
Marsha Gardner
Florala, AL

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".

(2 ratings)
yield 6 serving(s)

Ingredients For classic candied sweet potatoes

  • 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

How To Make classic candied sweet potatoes

  • 1
    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.
  • 2
    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.

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