Candied Sweet Potatoes
I’ll demonstrate how to create candied sweet potatoes, one of my favorite simple Thanksgiving side dishes. They are sweet, caramelized, very saucy, buttery, and soft. This Thanksgiving side dish is one of my favorites since both the preparation of its components and the procurement of its materials may be done in advance.
These traditional candied sweet potatoes are always my go-to Thanksgiving side dish, and they always feature on our holiday table. (I can’t believe I haven’t given you the recipe before; these are the finest!) We adore them so much that we don’t only make this dish once a year. These are great for Christmas, Easter, or just about any other Sunday night of the year. As far as Thanksgiving side dishes go, they are really simple and full of flavor.
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These Sweet Potatoes Are Candied When:
- Supple and Buttery.
- Edges that have Caramelized.
- The flavors of vanilla, brown sugar, maple, cinnamon, and ginger are all quite flavorful.
- Even excellent with rosemary, citrus zest, and sea salt.
- Your new Thanksgiving side dish favorite.
I like that sweet potato don’t need to be cooked first. This recipe for candied sweet potatoes just calls for thick slices of peeled potatoes, unlike sweet potato casserole, which calls for boiling and mashing the potatoes. Simple enough, yes?
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How to Make Candied Sweet Potatoes
Before I give you the recipe, let me briefly outline the steps.
- Choose your sweet potatoes first. 5 to 6 medium sweet potatoes, weighing 3 to 4 pounds, are required. Look for sweet potatoes with smooth, firm skin that is reddish or copper in color. Prior to usage, keep in a cool, dry location.
- Slice and peel the sweet potatoes. Peel the potatoes and cut them into 1/2 inch slices when you’re ready to create this recipe. The thickness of the slices is crucial since (1) any thinner, and (2) any bigger, would result in overcooked or undercooked slices, respectively. In a large casserole dish, add potato pieces and season with salt.
- Prepare the sauce. Stir in vanilla extract after boiling all the sauce ingredients for 2 minutes. Because it adds SO much flavor, vanilla extract is a recent (and wonderful) addition to our family recipe. Just wait till you whisk the vanilla into the sauce and you’ll be able to smell it — you’re cooking something amazing.
- Pour on top of the sweet potatoes. To ensure that every slice of potato is coated equally with sauce, pour sauce over potatoes and combine everything.
- One hour of baking. Every 20 minutes, check on the sweet potatoes and give them a toss to make sure the sauce is caramelizing on each one.
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Buttery Brown Sugar Maple Sauce
The miraculous sauce is essential to these sweet potatoes; without it, nothing. The combination of components is wonderful, and it’s a recipe that we’ve been adjusting and polishing over the years.
You’ll need the following ingredients:
- Butter: The sauce’s foundation is butter. And honestly, the reason it’s so great!
- Water: The sauce needs a few Tablespoons of water to liquefy it because it is too thick otherwise.
- Brown Sugar: Think of a better sweet potato-friendly ingredient than this!
- Pure Maple Syrup: This Thanksgiving side dish gets an unparalleled taste boost from pure maple syrup. Far while the recipe is wonderful without it, it is even better when it is included. Instead of “breakfast syrup,” use pure maple instead.
- Cinnamon, Nutmeg, and Ginger: The warming spices of the season are used in this meal. The ginger gives the dish a zesty taste boost.
- Vanilla Extract: Once more, adding vanilla extract is a good idea. After turning off the heat, stir it into the sauce.
Because of the water in the potatoes, the sauce thins out while baking but immediately thickens as it cools. You should use a straw to suck up this sauce, thick or thin. Additionally, it pairs well with the other Thanksgiving meals you have on your plate.
Sweet potatoes with Candied Finishing
I added orange zest to the sauce when I cooked these candied sweet potatoes earlier this month. Although completely optional, this gave the meal a touch of FRESHness. The dish is equally revitalizing when chopped fresh or dry rosemary is added after baking. I also like to add a little sea salt on top to counteract the sweetness.
Everything is there in this dish: it is sweet, salty, crunchy, saucy, soft, and caramelized.
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