Candied Sweet Potatoes Recipe
Looking for the best candied sweet potatoes? This quick recipe will do you magic. The nutmeg and vanilla toppings makes it even more wanting!
Ingredients
- 3 Sweet Potatoes: Look for firm smooth-skinned sweet potatoes. You'll need about 3 large ones, peeled and sliced into rounds or chunks.
- 1 cup Brown Sugar: The secret to that rich caramelized glaze. 1 cup should do the trick.
- ½ cup Butter: Unsalted for that creamy melt. Half a cup will give you the right richness.
- Cinnamon: Just a teaspoon to infuse warmth and spice.
- Nutmeg: A pinch for depth.
- Vanilla Extract: A teaspoon for an aromatic lift.
- Salt: Just a dash to balance the sweetness.
Instructions
- Preheat Your Oven: Set it to 350°F (175°C). This is where the magic begins.
- Prepare the Sweet Potatoes: After peeling and slicing, arrange them in a single layer in a baking dish.
- Make the Syrup: In a saucepan, melt the butter, then stir in the brown sugar, cinnamon, nutmeg, vanilla, and salt until you have a smooth, syrupy mixture.
- Coat the Potatoes: Pour this heavenly syrup over your sweet potatoes, ensuring each piece is well-coated.
- Bake: Cover with foil and bake for about 45 minutes. Then, remove the foil, baste with the sauce, and bake for another 20-30 minutes until they're tender and the top is nicely caramelized.
- Serve Warm: Let them cool slightly for the flavors to meld, then serve warm for the best experience.
Notes
Got leftovers? Lucky you! Just wrap them up tight and pop them in the fridge. They'll keep for about four days. When you're ready for round two, heat them up in the oven at 350°F for 15-20 minutes.