This is how I have been making my sweet potatoes since I can remember, and how my mother and grandmother did before me. The only difference is that I use brown sugar instead of white. I think it gives it a more “carmelized” flavor and texture. I also omit the spices all together. I don’t care for spicy sweet potatoes, just SWEET sweet potatoes :0) Be sure to use “real” butter for this as that is part of the fabulous end result!!!!
I have never made sweet potatoes before, so I looked all over the site for a recipe that got rave reviews. I wasn’t dissapointed in my choice. My boyfriend was whining because there weren’t any little colored marshmallows, and he’d never heard of sweet potatoes cooked on top of the stove before, but when he tasted them he said they were great, much better than the last time he’d eaten them. I did substitute 1/2 cup white sugar for brown, and I ended up adding about a handful more brown sugar part way through because it wasn’t thickening as much as I’d like. But after that it thickened up nicely, and was done in about an hour like promised. Great recipe,
This was an easy break from regular Russet Potatoes. The only thing I would have done different was to slice the potatoes a little thicker. I used the side of a grater and they were too thin. I will certainly make this again.
Absolutely the best I’ve ever tasted. I used yams (maybe its the same thing). I never made candied yams/sweet potatoes from scratch, ever. I thought it would be too difficult. After it was done cooking, I added marshmallows and put it under the broiler for a few minutes. I will make this over and over again.
delicious! I loved the fact that it cooked on the stove top. I did cut down on the sugar and used brown instead of white. I used about a cup of sugar instead of two. otherwise, I followed it to a tee!!
Ingredients:
6 large sweet potatoes
1/2 cup butter
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