Cook Local – Candied Sweet Potatoes
Thinking ahead for Thanksgiving today – I mean it is only two weeks away!
Candied Sweet Potatoes are a MUST for Thanksgiving and Christmas in our home! And because sweet potatoes are in the farmers markets now they are a delicious addition to your holiday table too. Since they only take four ingredients – super easy and very delicious! The last three years KSEE24 News has visited our home in preparation for Thanksgiving. We’ve cooked Turkeys (yes… plural), side dishes, had some great ideas of what to do with leftovers and it’s been fun every time! Last year we made Candied Sweet Potatoes.
You start by peeling the sweet potatoes and putting them onto boil – you want them just fork tender. Drain them well.
From there it’s really easy! Place the potatoes into a fry pan or electric skillet. Just add butter, brown sugar and dark Karo syrup and allow butter to melt together with the syrup and brown sugar. The potatoes will bubble and simmer away!
Cook the the potatoes, basting with the syrup every fifteen minutes or so. You’ll want to cook them for at least an hour – an hour and a half is even better. This is something that can easily be made a couple days in advance.
My folks were visiting from Oregon and they even got in on the fun and let me tell you – once my Dad got the microphone…. it was hard to get back! :D. Dad’s a natural, what can I say!!
If you’d like to see the clip from the show, click this link from the KSEE24 Sunrise Show
- 3 pounds sweet potatoes
- 1 cup dark brown sugar
- 1 stick butter
- 1 1/2 cups Dark Karo Syrup
- Peel and boil the sweet potatoes until just fork tender – about 15 minutes. Remove from heat and immediately drain really well.
- Transfer potatoes to a large frypan or electric skillet. Add the remaining ingredients, brown sugar, butter & syrup. Turn heat to medium until the butter and brown sugar melts and the mixture is thick and bubbly. Reduce heat to low and simmer for about 1 1/2 hours, basting every 10-15 minutes.
- Serve and enjoy!