Print

Decadent Candied Sweet Potatoes: Your New Favorite Comfort Side

Classic Candied Sweet Potatoes
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These candied sweet potatoes transform humble root vegetables into a decadent caramelized delight that practically melts in your mouth, showcasing Classic Candied Sweet Potatoes.

Ingredients

  • 6 medium sweet potatoes
  • 1 cup packed brown sugar
  • 1/2 cup butter
  • 1/2 cup water
  • 1 teaspoon salt

Instructions

  1. Peel the sweet potatoes and cut them into 2-inch chunks. Keeping the pieces similar in size ensures they’ll cook evenly and develop that perfect tender texture.
  2. Combine the brown sugar, butter, water, and salt in a large pot over medium heat. Stir constantly until the butter melts completely and the mixture begins to bubble gently.
  3. Add the sweet potato chunks to the pot and stir gently to coat each piece in the buttery syrup mixture. I find using a wooden spoon works best for this step to prevent breaking the potatoes.
  4. Cover the pot and reduce the heat to low. Simmer for 20-25 minutes, occasionally lifting the lid to baste the potatoes with the syrup, until they’re fork-tender but still holding their shape.
  5. Remove the lid and increase the heat to medium-low. Cook for an additional 5-10 minutes, carefully stirring occasionally, until the syrup thickens and coats the potatoes with a glossy glaze.
  6. Test one potato piece for doneness – it should be tender throughout but not mushy. The sauce should be thick enough to coat the back of a spoon.
  7. Remove from heat and let stand for 5 minutes before serving. This allows the glaze to set slightly and the flavors to fully develop. I like to spoon some of that luscious syrup from the bottom of the pot over each serving.

Notes

  • Size matters: Cut sweet potatoes into chunks of equal size (about 2 inches) to ensure they cook at the same rate and achieve uniform tenderness.
  • Watch the syrup: The brown sugar mixture can go from perfect to burnt quickly. Keep heat moderate and stir occasionally for that ideal glossy coating without scorching.
  • Potato selection: I’ve found that deeper orange sweet potatoes work best for classic candied sweet potatoes, as they have more natural sweetness and hold their shape better during cooking.
  • Perfect consistency: For that signature thick glaze, ensure the lid is completely removed during the final 5-10 minutes of cooking so excess moisture can evaporate.
  • Rest before serving: Allow the finished potatoes to stand for the full 5 minutes before serving – this crucial rest time allows the syrup to thicken and cling better to each piece.

Find it online: https://www.sweethomecook.com/classic-candied-sweet-potatoes/