Let’s Get Cooking!
Step 1: Prep the Potatoes
Wash and peel the sweet potatoes. Cut them into 1/2-inch thick slices. Boil in a large pot for about 10 minutes, until slightly tender. Drain well.
Step 2: Make the Magic Syrup
Melt the butter in a saucepan over medium heat. Add brown sugar, maple syrup, cinnamon, nutmeg, salt, and pepper. Stir constantly until the sugar dissolves and the mixture is well combined. Simmer for 2-3 minutes, until slightly thickened.
Step 3: Candy Coating
Preheat oven to 350°F (175°C). Grease a baking dish. Arrange the sweet potato slices in a single layer. Pour the syrup evenly over the potatoes.
Step 4: Bake to Perfection
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, until tender and caramelized.
Keto & Low-Carb Options
Love this recipe but watching your carb intake? Here are a few tweaks:
- Replace brown sugar with erythritol or stevia.
- Use a sugar-free maple syrup substitute.
- Swap butter for coconut oil or ghee.
- Adjust sweetener to your preference.
Tips & Tricks
- Add a splash of vanilla extract or a pinch of cloves for extra flavor.
- Sprinkle with chopped pecans or walnuts for added crunch.
- Thin the syrup with a little water or orange juice if needed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Frequently Asked Questions
Can I use canned sweet potatoes?
Yes! Just drain and rinse before using.
Can I make these ahead of time?
Absolutely! Prepare a day in advance and refrigerate. Reheat in a 350°F (175°C) oven until warmed through.
Can I freeze them?
Yes! Cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat.
Enjoy these delicious Southern candied sweet potatoes! They’re sure to become a family favorite.
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