Classic Candied Sweet Potatoes
By
Marsha Gardner
@mrdick1950
1
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".
Ingredients
- 2 lb
- medium sweet potatoes, about 6
- 2 Tbsp
- butter
- 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
- 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 Classic Candied Sweet Potatoes
Course/Dish: Potatoes, Side Casseroles
