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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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.
Ingredients:
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.
Directions:
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.
source :allrecipes.com