Thursday, December 5, 2013

Candied Sweet Potatoes


These sweet potatoes are a perfect side-dish to any holiday meal. With Christmas right around the corner, I thought I'd share this family favorite. This dish is one that's sure to please.


-Oven-safe pan or baking dish.


-Cutting Board.

-Sharp knife.

-Aluminium Foil.

Serving Size: Feeds 6 comfortably.


-6 medium sweet potatoes, peeled and cut into sections (see pics below).

-1/2 cup packed light brown sugar.

-1/2 cup pure maple syrup.

-1/4 cup unsalted butter (4 tablespoons).

-The zest and juice of 1 orange.

-1/4 cup unsulphured molasses.

-1 teaspoon ground cinnamon.

-1 Teaspoon pure vanilla extract.

-1/4 teaspoon freshly ground nutmeg.



-Preheat oven to 350 degrees Fahrenheit (150 degrees Celcius).

-In a large saucepan place your sweet potatoes and pour in enough water to cover the potatoes. Turn the heat to high and bring to a boil. Cook the potatoes for 25 mins, partially covered till potatoes are fork-tender, but not mushy.


-Arrange the sweet potatoes in a baking dish that can go from the oven to the table or an oven-safe pan.

-As the potatoes cook, start the syrup that will go over your sweet potatoes. In a medium saucepan over medium heat, melt the butter. Add in the brown sugar, maple syrup, molasses, orange zest, salt and spices. Bring to a boil and then reduce the heat to low. Simmer, stirring occasionally for about 5 minutes.


-Once your potatoes are fork-tender, drain them in a colander and arrange them either in a baking disk or an oven-safe pan.

- Pour the syrup over the sweet potatoes. 


-Cover your baking dish or pan with aluminum foil, place your baking dish/ oven-safe pan in the center rack of your oven and bake for about 20 minutes or until the potatoes are well glazed, basting often with the syrup.


-To serve, spoon the syrup over the potatoes.