Candied Sweet Potatoes
This candied sweet potato dish is best served warm rather than piping hot, which makes it convenient for Thanksgiving. Bake it before you roast your turkey, then reheat it briefly just before serving.
- 3 pounds sweet potatoes, scrubbed*
- 1/2 cup butter (1-stick)
- 1 cup confectioners’ sugar
- Pinch of salt
- 1/4 teaspoon pumpkin pie spice (optional, but my addition)
- 1/4 teaspoon pure vanilla (optional, but my addition)
Preparation time 25mins
Cooking time 60mins
Adapted from afeastfortheeyes.net
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-inches thick; add one cup of water to the pressure cooker. 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 6 minutes. Do a natural release, and the potatoes should be fork tender. Allow to cool.
Heat oven to 450°F. Peel potatoes and slice into 1/2-inch-thick rounds.
Place in a 9-x-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
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