I did it! No more dried out recipes!!! I finally have a candied yams dish to share with family and friends. I’ve made it twice in three days, using 1/2 brown and white sugars. I also added pineapple chunks out of habit.
These candied sweet potatoes were wonderful! I didn’t use the vanilla, but followed the recipe except for that exclusion and my family loved them. I did put a few marshmallows on top, but they really weren’t necessary. Just made the dish prettier. I will definately make this many more times.
Delicious. It cooked down more than I anticipated so I would’ve used more sweet potatoes, but the flavor was divine. Huge hit!
The flavor was awesome and the potatoes were so tender. I do like the sauce a little sticky maybe I’ll try adding a little more brown sugar next time.
a little overly sweet (but I liked it that way), make sure not to cut the potatoes too thin like I did, it gets gooey, even though it cooks much faster. just as good reheated.
6 large sweet potatoes
1/2 cup butter
2 cups white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 tablespoon vanilla extractsalt to taste.
Peel the sweet potatoes and cut them into slices.
Melt the butter in a heavy skillet and add the sliced sweet potatoes.
Mix the sugar, cinnamon, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are “candied”. They should be tender but a little hard around the edges. Also the sauce will turn dark. You will need to stir occasionally during the cooking. Stir in the vanilla just before serving. Serve hot.