Candied Sweet Potatoes

By RoketJSquerl

Ingredients

• 3 pounds sweet potatoes, scrubbed*
• 1/2 cup/1 stick butter
• 1 cup confectioners’ sugar
• Pinch of salt
• 1/4 tsp. pumpkin pie spice (optional, but my addition)
• 1/4 tsp. pure vanilla (optional, but my addition)

Details

Servings 12
Preparation time 60mins
Cooking time 85mins
Adapted from cookeatshare.com

Preparation

Step 1

In a large pot, boil sweet potatoes in their jackets in water to cover until fork-tender, 20 to 45 minutes depending upon their size. Drain and cool.

*If using a pressure cooker, I peeled the potatoes, then sliced them 2" thick; add one cup of water to the pressure cooer. Place them in a steamer basket on top of a trivet, so that the water doesn't touch the potatoes. Lock on the lid, and set pressure cooker to high for 8 minutes. Do a natural release, and the potatoes should be fork tender. Allow to cool.

Heat oven to 450 degrees. Peel potatoes and slice into 1/2-inch-thick rounds.

Place in a 9-by-13-inch baking dish or 2-quart gratin dish, overlapping slices to fit in one layer.

In a small saucepan, melt butter. Whisk in sugar and salt until smooth. Add vanilla and pumpkin pie spice, if using.

Pour evenly over the potatoes. Bake until potatoes look shiny and glazed, 25 to 30 minutes. Serve hot or warm.