Southern candied sweet potatoes recipe is a classic holiday side dish. This version is made on top of the stove to save precious oven space during busy holiday meal preparations.
You can make it 2 days ahead of time if you like.
The recipe version on the blog is made with a marshmallow topping but is otherwise the same.
Printable recipe, nutrition info and tips - www.restlessch...
3 pounds sweet potatoes
1 ½ cups Karo Syrup, light or dark is fine
½ cup brown sugar, more or less to taste
½ cup butter
1 teaspoon of salt
1/4 cup orange juice, optional
1/4 teaspoon chipotle powder, optional
Instructions
Peel the sweet potatoes.
Slice into thick rounds (about 1 inch) or cut in a large dice.
Bring a large pot of salted water to a boil.
Add the sweet potatoes and simmer until just tender. Don't overcook - it will take 10 - 15 minutes depending on the size of the sweet potatoes.
Remove from heat and immediately drain really well.
Gently transfer the sweet potatoes to a heavy, large skillet.
Add the brown sugar, Karo syrup, butter, and salt. Add the chipotle and orange juice if using.
Place on medium heat until the butter and brown sugar melt and the mixture is thick and bubbly.
Reduce heat to low and simmer for about 1 ½ hours, basting every 10-15 minutes.
Sprinkle with parsley or fresh thyme before serving.
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