This has been a family Thanksgiving tradition for as long as I can remember. In the photo, I doubled the recipe. Some in the family like a lot of the syrup sauce, some like it with what adheres to the sweet potatoes when removed from the baking dish, and some eat it with butter to cut the sweetness. DD#1 loves this dish so much that everyone needs to take one before she eats them all. She also has been known to “forget” to pass them around the table. Lately with the large crowd, she has been designated as the one responsible for plating the candied sweet potatoes on each plate.
- 1 cup dark brown sugar
- 1/4 cup water
- 2 tablespoons butter
- 1/2 tablespoon
- 1/4 teaspoon salt
- 4 sweet potatoes (6-7 inches long X 2.5″ wide)
- Boil sweet potatoes in skins for 15 minutes.
- Rinse in cool water and remove skins.
- Mix brown sugar and water in sauce pan, and boil together for 5-minutes, stirring frequently forming a syrup.
- Add butter and stir until dissolved
- Stir in salt and remove from heat.
- Grease a 9″x12″ baking dish with 1/2 tablespoon butter,
- Cut sweet potatoes in quarters lengthwise.
- Place cut side down in a in a greased baking dish.
- Poor syrup mixture over the sweet potatoes, cover them and bake at a 350° F oven for 60-minutes.
- Every 10 minutes, baste the potatoes with syrup.
- And turn them over each 10 minute interval.
Preparation Time: 15 minutes
Cooking Time: 1 hour, 15 minutes.