The season for sweet potatoes are ending here in East Texas and farmers are getting ready to plant for the next season. I had several small sweet potatoes left in my bin, and decided to make my husband some Southern Candied Sweet Potatoes to go with a pot of Purple Hull Peas, Skillet Fried Okra, and a pan of Cornbread. You know here in the south we are known for eating a meal consisting only with vegetables. These candied sweet potatoes are buttery sweet--almost close to being the dessert to the meal instead of a vegetable.
A sweet lady at the office where I use to work gave me a secret to making the best Candied Sweet Potatoes. Sweet Potatoes have a lot of water in them so rather than boil them in water and then candy them, she said to cut them up in large pieces, (I cut mine in large steaks) add a stick of butter, and a cup of brown sugar, then cover and simmer them on medium low heat for an hour. As they simmer, the water releases from the sweet potatoes and makes this wonderful caramelization together with the brown sugar and butter.
Ingredients:
6-8 small sweet potatoes, sliced into steaks
6-8 small sweet potatoes, sliced into steaks
1/2 cup butter (1 stick)
1 cup brown sugar
1 teaspoon vanilla (optional)
Directions:
In a large skillet on medium high heat, melt butter. Add brown sugar and vanilla, and stir until blended. Add sweet potatoes.
In a large skillet on medium high heat, melt butter. Add brown sugar and vanilla, and stir until blended. Add sweet potatoes.
Turn heat down to medium low, cover and simmer 1 hour or until sweet potatoes are candied with a thick syrup. Stirring often to coat the sweet potatoes with the juices of the sweet potatoes, butter and sugar. S
Note: For a lighter version, you can substitute the butter for 1/2 cup apple juice and the brown sugar to1/2 cup Truvia Baking blend with 1 teaspoon of molasses.
Shared this recipe here!
Note: For a lighter version, you can substitute the butter for 1/2 cup apple juice and the brown sugar to1/2 cup Truvia Baking blend with 1 teaspoon of molasses.
Shared this recipe here!
I MUST make these! Yummy!! My mom used to make these when I was a child, talk about good eats!!!
ReplyDeleteThese look so good!!! Makes me want a dish.
ReplyDeleteHey girl, my Nuni, from Sicily, loved candied sweet potatoes...go figure. I guess, good food is good food. I have searched your site and haven't found an entry about how to cook turnip greens, or greens in general. Any tips? Oh, and cooking lobster? The local grocery store will cook your lobster for you, no charge and no guilt...LOL
ReplyDeleteThe Turnip Greens are on the to do list to blog...I like to cook ham hocks for about an hour...then add the greens...depending on how many you cook...add a little sugar and vinegar in the same portions. Salt and pepper to taste. Simmer until they are tender. Hope to have my recipe on the blog soon :)
DeleteOh, thanks a bunch. I was just looking at ham hocks the other day at the store. Can't wait for your official posting.
DeleteLooks delicious!
ReplyDeleteYUM! I love sweet potatoes, but I've never tried them this way! I found you at the Finding the Pretty & Delicious Linky Party. Thanks for sharing!!
ReplyDelete~Abby =)
My Mom makes Candied Sweet Potatoes a lot, but I don't think she makes them with your version. I'll have to give her your tips about releasing the water from the pototoes. Yours really do look good, so I bet it's a great recipe. Thanks for sharing!
ReplyDelete