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my thanksgiving sweet potatoes

(5 ratings)
Robyn1757 avatar
Blue Ribbon Recipe by
Robyn Bruce
@Robyn1757
Linglestown, PA

My mom always made sweet potatoes using this recipe. They're delicious! Try not to think about the fat content. After all, it's a holiday!

Blue Ribbon Recipe

Wow, these are the ultimate candied sweet potatoes. Chunks of fresh sweet potatoes or yams are smothered in a rich, thick, sweet glaze made from butter and dark brown sugar. These are easy to make. The hardest part is waiting for the glaze to thicken. These sweet potatoes are made on the stovetop, so they're a great holiday side dish when the oven is filled with other dishes.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 6 -8
prep time 20 Min
cook time 25 Min
method Stove Top

Ingredients For my thanksgiving sweet potatoes

  • 6-8
    sweet potatoes or yams (about 1 per person; roughly 3-4 pounds total)
  • 2 stick
    butter
  • 1 c
    dark brown sugar (approximately)

How To Make my thanksgiving sweet potatoes

  • Boiling sweet potatoes.
    1
    Peel the potatoes and then cut into large chunks. Bring a pot of water to a boil. Boil the chunks until slightlly tender when pierced with a fork. This will only take a few minutes; don't boil till mushy.
  • Reserving liquid before draining sweet potatoes.
    2
    Reserve some of the liquid (approximately 1/3 cup) and drain sweet potatoes.
  • Brown sugar added to melted butter.
    3
    In a skillet, melt butter. Add at least one cup of brown sugar and stir until well-mixed. You may need more brown sugar later if it does not thicken up to make a nice glaze. You want it to be like a nice, thick syrup consistency.
  • Adding cooking liquid to the butter and brown sugar.
    4
    Add about half to all of the reserved 1/3 cup liquid from the boiling pot. Continue stirring until thick. Again, add more brown sugar if it doesn't thicken up nicely.
  • Tossing sweet potatoes in the sauce.
    5
    Add yams or sweet potatoes to the skillet. Gently toss in the glaze until it thickens up and the potatoes are heated. Keep an eye on the glaze. Stir it occasionally around the potatoes and keep coating potatoes. If it doesn’t begin to thicken up, you'll need to add a little more brown sugar until it thickens up nicely.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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