Candied Sweet Potatoes
When I was growing up, this was one of my family's favorite recipes for sweet potatoes. My mother made them every Thanksgiving and on New Year's Day for our traditional Pennsylvania Dutch dinners, and they often appeared on the Easter table. However, candied sweet potatoes are easy and equally delicious for any family meal or special occasion.
- 8 medium sweet potatoes, about 3 pounds
- 1/3 cup butter, preferably unsalted
- 1/3 cup firmly packed brown sugar
- Salt to taste
- 3 tablespoons brandy, orange juice or mixture of both
Preheat oven to 350° F. Cook potatoes in water until tender. Drain and cool. Peel and cut in half lengthwise. Place in a shallow baking dish large enough to hold in one layer. Melt butter and combine with remaining ingredients, stirring until sugar is dissolved. Pour over potatoes. Bake, turning once and basting with sauce, until hot, about 20 minutes.
Notes: The sweet potatoes can be baked at a slightly lower or higher temperature if the oven is being used for an entree. Sometimes, my mother would place the cooked and halved potatoes and butter mixture in a large skillet and heat them on the stovetop. That is especially handy when the oven is filled with other dishes. This recipe can be made in any amount needed.