11.27.2012

Candied Sweet Potatoes


Up until yesterday, I didn't know candied sweet potatoes were a real thing. I mean, I knew they existed because I grew up eating them, I just didn't know they were called candied sweet potatoes and that other people besides my mom made them.

But apparently, even Martha Stewart makes candied sweet potatoes. And although Google tells me that the dish originated in Central Pennsylvania, I'm not sure how accurate that is considering my mom was way overseas in Algeria when she first learned how to make them from her mother-in-law.


It doesn't really matter who made them first though. All that matters is that you must try them my mother's way. They are SO good. And this isn't just my sweet tooth talking, or the part of me that thinks that my mom is the best cook in the world.


These are straight up, subjective facts. Whereas most people eat candied sweet potatoes as a side dish, I've had my mom's version as a main dish on numerous occasions. That's the kind of delicious these are.


They're simmered in a mouthwatering syrupy sauce that's got just the perfect hint of cinnamon. And they're not too sweet to the point where you feel like you're eating dessert, they're just sweet enough.

Of course, if you prefer the added sweetness, you could always drizzle on some more of the sauce. And if at any point your conscience starts to kick in, talking some nonsense about added calories, remind it that a sweet potato is a v-e-g-e-t-ab-l-e. And vegetables are healthy. Case closed.

Candied Sweet Potatoes

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Ingredients:

3 cups water
1 scant cup granulated sugar
1/4 teaspoon cinnamon
1 tablespoon butter
4 medium-sized sweet potatoes, peeled and sliced  


Directions:

In a medium size saucepan over medium-high heat, bring water, sugar, cinnamon, and butter to a boil. Reduce heat and let simmer for 15 minutes.

Add the sweet potatoes to the saucepan and turn up the heat again to bring to a boil. Reduce heat to medium and simmer potatoes for about 20 minutes, or until they are tender.  Boil uncovered for an additional 5 minutes to reduce and thicken the sauce.
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