Candy Sweet Potatos
She always used fresh sweet potatoes and the sugar always turned into a thick stringy sauce. I had boiled everything into a syrup poured it over the raw sweet potatoes then baked them. Sometimes thick and gooey sometimes very watery. I could never get a consistent outcome.
Well a few weeks ago BY ACCIDENT I happened upon this method. Everyone loved them so much I have now made them 3 times to make sure it was not just a fluke.
These are not for those who are cutting down on sugar, butter or sweet.
They truly are candied sweet potatoes
- 2 lbs. Sweet Potatoes (3 or 4 large)
- 3/4 cup brown sugar packed
- 1/2 cup white sugar
- 2 tsp. orange zest
- 1 tsp. ground cinnamon
- ½ tsp. clove
- 1 cube butter
- Preheat oven to 400 degrees. Add cube of butter to a 9 by 13 inch cake pan and melt in oven taking care not to burn.
- Peel and cut potatoes into chunks and place in a large plastic baggie.
- Mix sugars, zest, cinnamon and clove together.
- Pour over the cut up sweet potatoes in the plastic bag. Hold end shut with lots of air and shake to coat sweet potatoes well.
- Dump the contents of the bag (even the extra sugar mixture) into the melted butter in the cake pan.
- Place in oven and bake for 30 minutes.
- Remove from the oven and turn the potatoes over in the syrup. Place back in oven and cook for another 30 minutes.
- If they are not roasted and glazed enough continue to bake. You are aiming for the sauce to be stringy (see the edge of the bowl in the second to last image below).