Classic Candied Sweet Potatoes

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".

★★★★★ 2 votes


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


1Scrub 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.
2Heat 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