Grandma Mable’s Candied Sweet Potatoes
Sweet potatoes cooked anyway are my absolute favorite vegetable. I love sweet potatoes steamed, baked, fried, and mashed. Sweet potatoes are perfect without any added butter or sugar, but if you do add butter and sugar, it just amplifies the taste. Growing up, my Grandmother Mabel always made candied sweet potatoes for Thanksgiving and Christmas every year. I love the sweet and salty combination of her sweet potatoes and that savory cornbread dressing she always made. Grandma Mabel’s dressing was to die for! Grandma would usually bake her candied sweet potatoes but occasionally she would cook them over a stove and that is my favorite way of cooking them. The beauty of this simple and delicious recipe is that it can be a side dish to take to pot luck or it can be cooked as part of a Sunday dinner. However, give yourself some time to make this dish as it takes about 45 minutes for the sauce to caramelize and thicken enough to coat each sweet potato medallion with that beautiful brown glaze. As promised, here is the recipe!
Grandma Mabel's Candied Sweet Potatoes
This easy side dish will be a sure hit for a nice family dinner on Sunday or to take to pot luck. Just give yourself some time to make this dish so the sauce will thicken up and coat the sweet potatoes.
Ingredients
- 5-6 sweet potatoes make sure they are small to medium size
- 1 stick butter salted or unsalted
- 1/4 cup white sugar
- 3/4 cup light brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tbsp pure vanilla extract
Instructions
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First peel the sweet potato and wash them.
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Cut the sweet potatoes into 1/4 inch medallions.
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In a separate bowl, combine both the white and brown sugar. Next mix in the cinnamon and nutmeg. Stir to combine.
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Add the sweet potatoes into a heavy skillet.
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Next add the sugar mixture on top of the sweet potatoes and give it a quick stir. Put a lid on the skillet and cook the sweet potatoes on low for about 45 minutes to a hour until sauce thickens up and potatoes are for tender. The sauce should turn into a thick glaze which at this point you can add the vanilla and stir.
Saturn
Saturn Phillips is currently employed full time with the USPS. She is an active Steward for her local in the Mail handler Union and is passionate about fighting for the jobs of Mail handlers. While she isn't busy working, she loves to take care of her family and her fur baby, Sophie the french bulldog. Saturn believes in cooking Sunday dinners and getting back to the basics of cooking and learning about life in the kitchen. In the kitchen is where she does all her brain storming to come up with new recipes from different cultures and is always willing to try something new or develop a new technique. Saturn loves to visit local mom and pop shops in Nashville and feature them in her blog. She says, "It is extremely important to help local businesses and build a community of supporting members that always helps each other out."
