I love a good sweet potato. I like them baked, broiled, and most of all – candied! I make a really good sweet potato soufflé, but I have to say my stove top candied sweet potatoes are my fave! In fact, it was actually the first sweet potato recipe that I learned how to make when I was eight years old.
Now this recipe comes in really handy during the holidays or large family dinners when the kitchen is super busy. Have you ever been in a situation where you’re cooking and the oven is full, but you need to get some side dishes completed? Well my stove top candied sweet potatoes give you a great alternative to a sweet potato casserole that has to be baked.
This version of candied sweet potatoes starts with a delicious and rich sauce that you then bathe the sweet potatoes in. You then cook it down so that the flavors concentrate. As a side note, I have also used this sauce as an ice cream topping! Give it a try and leave me a comment below.
Click the link below for tools I used in this recipe:
Candied Sweet Potatoes
- 4 medium yams cut into large slices (about ¾ inch thick)
- 3/4 cup water
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1/4 light corn syrup (I like Kyro syrup)
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp sea salt
- 6 tbs unsalted butter
- 1 tsp pure vanilla extract
Add all of the ingredients into a medium sized pot. Turn the heat on medium, and cook for 35 minutes or until fork tender. Be sure to stir GENTLY every 10 minutes or so, to make sure that it doesn’t burn. When sweet potatoes are fork tender, stir in vanilla extract, and turn off the heat.
***NOTE: You can eat this as-is or top with pecans and/or marshmallows.