Wednesday, November 23, 2011

Candied Sweet Potatoes

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These sweet potatoes are requested each and every Thanksgiving without fail. My sister-in-law, Lissa, makes them, and they are amazing. I'm not sure where she got the recipe, but they deserve major thanks! 

These are one of my favorite parts of the meal (besides the stuffing of course). I don't really like when sweet potato casseroles are topped with tons of brown sugar and marshmallows, so this is a perfect medium for me. They are still sweet, but it's not overpowering and the caramelization from the sauce makes them extra tasty! If you're looking for a new sweet potato recipe for this Thursday, give these a try. Even the sweet potato non-lover will thank you! Enjoy!
Printable Recipe


  • 12 medium yams or sweet potatoes (or about 3 - 16 oz. cans, drained)
  • 1/2 cup butter or margarine (melted)
  • 1 cup Dark Karo Corn Syrup or molasses
  • 4 tbsp. water
  • 1/2 cup dark brown sugar
If using fresh potatoes, boil potatoes long enough to remove skin. Slice potatoes and place in baking pan(s), only one layer deep (disposable pans make for easy clean-up).  Crowding is okay.

If using canned sweet potatoes, drain the can before placing in the baking pan.

Combine the remaining items and pour over potatoes.

Bake at 375 degrees for about 1 hour.

Check after 30 minutes, turning to glaze or spooning sauce over the top. The longer it bakes, the more caramelized the potatoes become. 

Source: My sister-in-law

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