Candied Sweet Potatoes
My mother-in-law makes really good candied sweet potatoes and I am grateful that she has shared her recipe with me. Sweet and rich ... once a year at Thanksgiving this dish makes its debut and we ALL FIGHT OVER IT!
If you want more orange flavor, add the zest otherwise the orange juice only cuts the sweetness versus adding another layer of flavor to this dish.
- Sweet potatoes - 5 pounds
- Butter - 1/2 cup, or 1 stick, un-salted
- Brown sugar - 1 pound
- Corn starch - 1/4 cup
- Water - 2/3 cup
- Salt - Pinch
- Orange juice - 1/4 cups, finely minced
- Orange zest (optional) - 1 teaspoon
- Bring (skin on) sweet potatoes to boil in large pot. Use enough water to cover potatoes. Simmer for 20-45 minutes, depending upon their size, until fork tender.
- Melt butter in large sauce pan and stir in brown sugar.
- In a separate bowl, combine cold water and corn starch, whisk to combine and add to butter/sugar mixture in sauce pan.
- Add orange juice, zest (if using) and salt to sauce pan and stir to combine. Bring mixture to a boil then reduce heat to a simmer. Simmer and stir until sauce is thick. Remove from heat.
- Peel sweet potatoes and cut into serving size (round) slices. Add sweet potatoes to buttered casserole pan.
- Pour sauce over potatoes.
- Bake uncovered at 350 degrees for one hour. The sauce will continue to thicken as it bakes.
This recipe can be made days in advance (through step 6) and baked when needed.