Candied Sweet Potatoes
(Taken from Patty LaBelle Cookbook)
Ingredients
Directions
Preheat oven to 325 degrees. Lightly butter a 9x13 inch baking dish.
Bring a large pot of lightly salted water to a boil over high heat. Add the sweet potatoes. Cook until tender. about 25 minutes. Drain. Rinse under cold running water until cool enough to handle. Peel the sweet potatoes.
In a medium bowl, combine the sugars, pecans (optional), cinnamon, nutmeg and ginger. Slicing the sweet potatoes into 1/2 inch thick rounds as you go, layer about one third of the sweet potatoes in the prepared baking dish. Sprinkle with one-third of sugar mixture and dot (a scant, 43 tablespoons) of the butter. Repeat with another layer of sweet potatoes, half of the remaining sugar mixture and another scant 3 tablespoons of butter. Top with the final layer of potatoes, the remaining sugar mixture and the remaining butter. Pour the boiling water into the dish, around the sweet potatoes, not over them.
Bake, basting occasionally with the syrup that forms in the dish, until the sweet potatoes are glazed, about 45 minutes. Let stand 5 minutes. Serve hot.
Ingredients
- 8 medium orange-fleshed sweet potatoes, scrubbed but unpeeled (4 pounds)
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- ¾ chopped pecans (optional – your preference)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 8 tablespoons (1 stick) unsalted butter, softened
- ½ cup boiling water
Directions
Preheat oven to 325 degrees. Lightly butter a 9x13 inch baking dish.
Bring a large pot of lightly salted water to a boil over high heat. Add the sweet potatoes. Cook until tender. about 25 minutes. Drain. Rinse under cold running water until cool enough to handle. Peel the sweet potatoes.
In a medium bowl, combine the sugars, pecans (optional), cinnamon, nutmeg and ginger. Slicing the sweet potatoes into 1/2 inch thick rounds as you go, layer about one third of the sweet potatoes in the prepared baking dish. Sprinkle with one-third of sugar mixture and dot (a scant, 43 tablespoons) of the butter. Repeat with another layer of sweet potatoes, half of the remaining sugar mixture and another scant 3 tablespoons of butter. Top with the final layer of potatoes, the remaining sugar mixture and the remaining butter. Pour the boiling water into the dish, around the sweet potatoes, not over them.
Bake, basting occasionally with the syrup that forms in the dish, until the sweet potatoes are glazed, about 45 minutes. Let stand 5 minutes. Serve hot.