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< Back to Kitchen Keeper Recipes
Candid Sweet Potatoes This is a great side dish around Thanksgiving and Christmas time. Our family uses it all year long because it is so yummy and easy to make.
Ingredients:
- 4 -5 medium sweet potatoes OR 3 large sweet potatoes (about 2 lbs)
- 2 cups water
- 4 Tablespoons butter (1/2 stick of butter)
- 1 1/2 cups firmly packed brown sugar
- 1/2 teaspoon salt
Preparation:
- Peel potatoes, cut in quarter chunks, submerge in water and boil until tender.
- Remove potatoes from water but reserve 2 cups of the water (pour the rest of the water out). Cover potatoes to keep warm in serving dish.
- Pour reserved two cups of potato water back into pan, heat the water, then add butter, brown sugar, and salt. Stir until ingredients dissolve in the water.
- Boil 15 minutes while stirring throughout about every three minutes (the key is to make sure the sugar does not burn and stick to the bottom of the pan.) This recipe was tested in a Teflon coated skillet/sauce pan.
- Watch for mixture to boil down and thicken into a glaze. It should take 15 minutes but could be more or less depending on the pan and heat of your stovetop. Watch and do not let the sugar begin to crystallize.
- After glaze thickens, pour over potatoes in serving bowl.
Cooking tip - If you are preparing a meal in about 30-45 minutes, start boiling the potatoes first because the glaze takes 15 minutes. This glaze works great for carrots or parsnips. The glaze also saves well in the refrigerator.
Copyright © 2008-2015 Dorena DellaVecchio, Ph.D.
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