Candied Sweet Potatoes
If you want the easiest and tastiest holiday side dish around then you need to whip up this minimal ingredient Candied Sweet Potatoes!
- 2 pounds sweet potatoes
- 1/2 tsp kosher salt
- 8 Tbs unsalted butter
- 1 cup light brown sugar packed
- 1/2 cup molasses
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
Preheat the oven to 375°F. Spray a 9x13 inch baking pan with cooking spray, set aside.
Peel and cut sweet potatoes into ½ inch thick slices. Place the potatoes into the baking dish and sprinkle with the salt, set aside.
In a small saucepan, add the butter, brown sugar, molasses, cinnamon, nutmeg, and ginger. Place on the stove over medium-low heat, stir occasionally. Bring to a simmer, simmer for 2 minutes stirring occasionally. Pour mixture over the potatoes making sure all the exposed potatoes are covered in the sauce.
Cover with foil, bake for 30 minutes. Take the foil off, stir, bake uncovered for an additional 30 minutes. Let cool for 10 minutes before serving. Liquid will thicken as it cools.
- Yams are the same thing as sweet potatoes, they are just a variety of sweet potato.
- You can swap out the molasses in this recipe with maple syrup.
- These can be frozen, see my tips above on that.
- You can half or double this recipe deepening on how many people you are serving.
Calories: 733kcal | Carbohydrates: 132g | Protein: 4g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 450mg | Potassium: 1454mg | Fiber: 7g | Sugar: 94g | Vitamin A: 32885IU | Vitamin C: 5mg | Calcium: 213mg | Iron: 4mg