Southern Candied Sweet Potato Side Dish
Tender sweet potato slices baked in a buttery brown sugar glaze with warm spices
PRINT PINServings 8
INGREDIENTS
Sweet Potatoes
- 3 lb sweet potatoes peeled and sliced into 1/2 inch rounds
- 4 cups water for parboiling
- 1 tsp kosher salt.
Candied Glaze
- 6 tbsp unsalted butter
- 1 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1/2 cup water or orange juice
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp fine salt
- 1 tbsp vanilla extract.
Optional Topping
- 1/2 cup chopped pecans
- mini marshmallows for topping.
INSTRUCTIONS
Prep and Parboil
- heat oven to 350 F and butter a 9x13 inch baking dish
- bring 4 cups water to a boil and add sweet potatoes and 1 tsp kosher salt then simmer until just barely tender 8 to 10 minutes
- drain well and cool 5 minutes.
Make Glaze and Bake
- melt butter in a saucepan over medium heat then stir in brown sugar granulated sugar cinnamon nutmeg and fine salt and cook 2 minutes until glossy
- stir in water or orange juice and simmer 2 to 3 minutes until syrupy then remove from heat and stir in vanilla
- arrange sweet potatoes in the baking dish and pour glaze evenly over the top
- cover with foil and bake 20 minutes then uncover and bake 20 to 25 minutes more basting once or twice until the glaze is bubbling and thickened and potatoes are tender
- rest 10 minutes to set then add pecans and or marshmallows if using and bake 3 to 5 minutes until lightly toasted.
Notes
1. Slice evenly for consistent doneness; replace water with orange juice for brighter flavor; use dark brown sugar for deeper molasses notes; add 1 tbsp bourbon to the glaze off heat if desired; if skipping parboil bake covered 50 to 60 minutes total and baste twice
Nutrition
Calories: 290kcal | Carbohydrates: 48g | Protein: 2g | Fat: 11g