This classic holiday dish is a staple at many southern tables. Candied Sweet Potatoes balance the tang of greens and brussels sprouts. They also just bring pure enjoyment to anyone who loves a sweet/savory dinner.
I peel, slice, then cook my sweet potatoes until they are just barely fork tender. This keeps them from becoming over-cooked once they are covered in sauce and baked. It also shortens the cooking time considerably. (If you prefer, bake or boil them whole, then peel and slice.) This recipe is easily scaled up for larger gatherings, perfect for Thanksgiving and Christmas.
Candied Sweet Potatoes
Sweet potatoes baked in an easy brown sugar sauce are a flavor and textural counterpoint to greens and brussels sprouts.
Ingredients
Instructions
-
Preheat oven to 350° F.
-
Prepare the sweet potatoes: place peeled and sliced sweet potatoes in a large pot with only enough water to cover. Bring to a gentle boil for about 15 minutes. Check the slices periodically to confirm that they are just fork tender. When tender, drain and set aside.
If you choose to cook your sweet potatoes whole, be careful not to over-cook or they will become mushy. -
Combine dry ingredients in a medium saucepan.
-
Add water and orange juice. Stir to thoroughly mix.
-
Place saucepan over medium heat and cook until mixture bubbles and thickens.
-
Remove from heat. Stir in vanilla extract and butter.
-
Spread a single layer of sweet potatoes over bottom of casserole dish.
-
Spoon half of the sauce over the potatoes, being careful to cover each slice with sauce.
-
Arrange remaining sweet potatoes in the casserole and cover with remaining sauce.
-
Bake for ½ hour or until casserole bubbles in the center.
-
Top with marshmallows and set oven to broil. Return casserole to oven and broil until marshmallows are browned.
