Candied Sweet Potatoes

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Thanksgiving just wouldn’t be the same without this side dish, made using my mother’s recipe. I can close my eyes and transport back to my childhood, watching as my mother lovingly tended to what remains my favorite Thanksgiving vegetable.


  • 3 tablespoons butter or trans fat-free margarine
  • 3 large sweet potatoes, cut into 1 -inch rounds
  • 1 cup water
  • ½ cup firmly packed brown sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon pure vanilla extract
  • Salt


  1. Melt the butter in a medium skillet with 2- to 3-inch-high sides, over low-medium heat. Add the sweet potatoes, fitting as many as you can in a single layer. Then arrange another layer over the first. Pour the water evenly over the potatoes. Sprinkle the brown sugar and cinnamon evenly over the potatoes. Drizzle the vanilla evenly over the potatoes. Sprinkle lightly with salt. Cover the skillet and cook over low-medium heat at a low-medium boil for 25 minutes without stirring.
  2. Turn the potatoes over, using a fork, rotating the top layer to the bottom, turning those potatoes over as well to cook the other side. Keep in mind while turning that both sides of each slice need a turn on the bottom in the center of the skillet to caramelize properly. Cover and continue to cook for about 15 minutes, turning the potatoes over to coat with the syrupy cooking liquid until the potatoes are tender when tested with a fork.