Aunt Mattie's Candied Sweet Potatoes

Aunt Mattie's Candied Sweet Potatoes

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Claudia McClaran


Many years ago, someone in the family collected recipes from descendants of my great grandparents, William M. and Florence E. (Snodgrass) Whaley and had them compiled into a cookbook. I am posting those recipes here so that they will not be lost. This recipe was submitted by my Great Aunt Mattie.


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50 Min


  • 2 lb
    sweet potatoes, peeled and cooked
  • 1 c
    dried apricots, cooked and drained, reserve 1/4 cup liquid
  • 1/4 c
    liquid drained from apricots after cooking
  • 1 c
    brown sugar, packed
  • 1/4 c
    butter, melted
  • 1 tsp
    grated orange peel
  • 1/4 c
    chopped walnuts or pecans

How to Make Aunt Mattie's Candied Sweet Potatoes


  1. Follow package directions for rehydrating/cooking dried apricots.
  2. Pre-heat oven to 375°F.
  3. Cut sweet potatoes into thick slices. Arrange in casserole dish that has been greased.
  4. Cover sweet potato slices with a layer of apricots.
  5. Sprinkle with brown sugar.
  6. Repeat layers.
  7. Combine melted butter, 1/4 cup liquid from cooking the apricots and orange zest. Pour over potatoes.
  8. Bake 45 minutes, uncovered. Sprinkle with nuts an return to oven for 5 more minutes.
  9. This is also good with pineapple substituted for dried apricots.

Printable Recipe Card

About Aunt Mattie's Candied Sweet Potatoes

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American

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