Candied Sweet Potatoes

Made these a day ahead and reheated in the oven while the turkey was resting. Delicious!

Tried it to see how it was. Nothing special. I will make my mashed sweet potatoes with butter from now on. It was too sweet for our tastes.

Be sure not to overcook sweet potatoes when you boil them. They can get too mushy to cut slices well.

These were delicious, I roasted the sweet potatoes the day before, held them in the fridge and removed the skins easily the next day. My potatoes were irregular sizes so the dish wasn’t as pretty at the photo, I added chopped pecans to the top, 6 mins before time was up to cover the ugliness but they tasted great and will be added to the regular TDay rotation.

Good 3/4 cup butter and 1/2 cup sugar(=1/4 brown 1/4 confectioners)

I was looking for something easy for New Year's that would remind me of holidays long ago and this fit the bill. I was actually a little skeptical but they were great. For the food critics (to whom I would say, if you know this isn't your thing, why not just move on, why do you feel the need to criticize?) I can go back to just roasting the sweet potatoes the rest of the year. :-) They are pretty decadent so I will reduce the butter/ sugar next time... maybe.

Reduce 1 cup of satsuma or mandarin or clementine juice to about half a cup. Add 1/4 to 1/2 teaspoon cardamom (freshly ground if possible). Allow to steep off the burner for about 30 minutes. Add the stick of butter (cultured is best), melt, and pour the juice-butter sauce evenly over the slices. Then sprinkle 3/4 cup powdered sugar over the slices and proceed with the rest of the recipe.

I made a test recipe yesterday thinking I might substitute this for regular mashed up sweet potatoes for Thanksgiving. I kept re-checking this very simple recipe for where I went wrong. I didn’t! It’s tasteless. I even added some cinnamon later. Still tasteless. I don’t recommend. Would rather just have a baked sweet potato than this bland, not even very pretty, dish.

My family loves this recipe. I use 1/2 brown sugar and 1/2 of confectioners' sugar and love the flavor!

These were so light and fluffy when you bite into them! They packed a punch in sweetness too. I was floored. i subbed the sugar for about half the amount in maple syrup and added some bourbon, nutmeg and, cinnamon. And... truth be told.... I added some fresh thyme sprigs to get a touch of savory. You can have it all.

Most notes are from four years ago - thought I'd mention a presentation switch. I cooked the dark sweet potatoes and the lighter colored ones, then alternated rows of the two colors. We've spent years with healthy variations. This one was adored by all!

I used half brown sugar, half confectioner's sugar, then added a splash of vanilla. Really nice flavor and so easy!

Giving this a whirl this year. Using brown sugar instead and adding the zest of one orange. This is one day of the year when I don't think about fiber, cholesterol or whether I could make this or that healthier. It's about feelings and family and traditions, no matter what group you're in #everydaypeople

To cut down on time, the day before, I scrub the sweet potatoes, leaving the skins on. Slice them into approximately 3/4” rounds, steam (and bake) the sweet potatoes or yams with the skins on following the recipe instructions as directed otherwise. Bake the next day. I use approximately 2 Tbsp both maple syrup and brown sugar and butter as directed. Reserve steam water for gravy. A must have traditional family feast dish passed on to me through my mother and her mother before.

I slice the sweet potatoes about 1/2" thick after microwaving them and peeling the jackets. Then I melt some butter and add some maple syrup and pour it over, then put it in the oven, also added some pecans, divine!