Candied Sweet Potatoes

Preparation info

  • Difficulty


  • Yield:

    4 to 6


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 4 medium-size sweet potatoes (about pounds)
  • cup plus 1 tablespoon firmly packed brown sugar
  • ¼ cup water
  • 3 tablespoons butter
  • 1 teaspoon pure vanilla extract


  • Put the unpeeled potatoes in a saucepan and add cold water to cover. Bring to the boil and cook until barely soft, about 15 minutes. Drain.
  • Cool the potatoes and peel them. Slice them and arrange the slices, slightly overlapping, in a buttered baking dish.
  • Preheat the oven to 350 degrees.
  • In a saucepan, combine cup brown sugar, water, and butter. Bring to the boil and let simmer 5 minutes, stirring occasionally. Add the vanilla.
  • Pour the syrup evenly over the potatoes and sprinkle with the remaining brown sugar. Place in the oven and bake 30 minutes, basting several times with the syrup.