Ingredients
Sweet Potatoes
- 2 lbs sweet potatoes, peeled and thinly sliced vertically to 1/8-1/4 inch thickness
Glaze
- 1/4 cup salted butter
- 1 3/4-2 cups granulated sugar
- 1 1/2 tsp pure vanilla extract
- 1/4 tsp ground nutmeg
Instructions
- Prepare Potatoes: Peel and thinly slice the sweet potatoes vertically into 1/8 to 1/4 inch thick slices using a mandoline slicer for even thickness.
- Combine Ingredients: Place the sliced potatoes in a large 5-quart pot and pour in 6 cups of lukewarm water. Add butter, sugar, vanilla extract, and nutmeg, then gently stir to combine all ingredients.
- Ensure Potatoes Are Covered: Press the potatoes down with a large spoon to ensure they are submerged. If necessary, add more water in ½ cup increments until the potatoes are fully covered with liquid.
- Bring to Boil: Place the pot on the stove over high heat and bring the mixture to a gentle rolling boil.
- Simmer Covered: Once boiling, reduce heat to medium, cover the pot, and cook for 20-25 minutes or until the potatoes are tender. Test tenderness by piercing with a fork; they should be soft and nearly melt-in-your-mouth.
- Reduce Glaze: Remove the lid and increase heat to medium-high. Continue cooking the potatoes uncovered for an additional 30-45 minutes or until the water has evaporated, leaving just a thick, sweet syrup coating the potatoes. Do not stop until the glaze is thick and not watery.
Notes
- Test potatoes with a fork before stopping cooking to ensure they are fully tender without any toughness.
- Watch the glaze carefully as it reduces to avoid overcooking or burning the syrup.
- Store cooled candied sweet potatoes in an airtight container in the fridge for 3-4 days.
- To reheat, bake covered in a 350°F oven for about 15 minutes or microwave in 30-second intervals until heated through.
- Freeze leftovers in a freezer bag for up to one month. Thaw overnight in the fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Stovetop
- Cuisine: Soul Food, Southern
