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Prep 15min
Total50min
Servings6
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Ingredients
3
to 4 medium red garnet sweet potatoes (2 lb)
1/3
cup packed brown sugar
3
tablespoons butter
3
tablespoons water
1/2
teaspoon salt
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Steps
1
Scrub sweet potatoes, but do not peel. Place sweet potatoes in Dutch oven. Add enough water just to cover. Heat to boiling; reduce heat to low. Cover and simmer 20 to 25 minutes or until tender. Drain; cool slightly. Slip off skins. Cut crosswise into 1/2-inch slices.
2
In 12-inch skillet, stir remaining ingredients. Cook over medium heat, stirring constantly, until smooth and bubbly. Add sweet potatoes. Gently stir until sweet potatoes are glazed and hot.
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Wondering if you can sub in a yam? Well, contrary to popular belief, yams aren’t grown in the U.S., so they actually can be hard to find. What you will find in the grocery stores are different varieties of sweet potatoes. The deep orange or nearly red-fleshed varieties are very moist and sweet—perfect for this candied sweet potatoes recipe.
Boiling the potatoes in their jackets makes removing them a cinch—no veggie peeler required.
Add a sweet flavor twist by substituting orange juice, spiced or regular apple cider or cranberry juice for the 3 tablespoons water.
Give your sweet potatoes a taste of the tropics! Omit the 3 tablespoons of water and add an 8-ounce can of crushed pineapple (undrained) to the sauce ingredients instead.
Cooking sweet potatoes in their jackets makes the skins slide right off—no veggie peeler needed! Cooking them in their skins also protects the soft insides so they can retain their shape better when sliced.
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Nutrition Facts
Serving Size:1 Serving
Calories
185
Calories from Fat
55
Total Fat
6 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
260 mg
Potassium
16 mg
Total Carbohydrate
34 g
Dietary Fiber
2 g
Protein
1 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
22%
22%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 1/2 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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