It’s time to start thinking about those Thanksgiving Day side dishes because before you know it, the big day will be here. When I was growing up we had sweet potatoes one day a year and that day was Thanksgiving. My mom made candied sweet potatoes almost every year {she also made a mean sweet potato casserole}. I hated these growing up….I know…what was I thinking???? After my mom passed away I remembered those potatoes and knew I had to make them. I tried to duplicate the recipe as best I could but if you are anything like me, nothing ever tastes as good as it does when your mom cooks it but these are pretty darn tasty and my family loves them so that’s a win in my book.
These are so easy and if you’ve never made them before and are a sweet potato lover, I hope you’ll try this treat.
Ingredients:
2 pounds sweet potatoes or yams {about 6 medium}
1/2 cup packed brown sugar
3 tablespoons water
1/4 teaspoon salt
1. Start with cooked sweet potatoes. Cook as you would potatoes for mashing BUT stop short of them getting too soft. You don’t want them mashable. You want them to be a slight bit undercooked so that you can slice them and they will hold their shape once allowed to cool. Once they are done cooking remove them from the water and allow them to return to room temperature, gently slide off the peels and cut into 1/4 inch slices.
2. In a large skillet mix the brown sugar, butter, water and salt.
3. Cook over medium heat stirring constantly until bubbly and smooth.
4. Add sweet potato slices flipping once and heating through.
The crusty areas aren’t pretty for pictures but they are my favorite part of this dish…it’s sort of like hitting the jackpot when you get a few of these potatoes ~ they remind me of Cracker Jack for some reason and I try to grab those off the plate when it comes around to me.
I hope you enjoy and make these a part of your Thanksgiving Dinner and tradition.
You can find more recipes and some crafting thrown in at Cupcakes and Crinoline ~ my virtual home. I hope you stop by for a visit.
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