Thanksgiving Candied Sweet Potatoes

Sweet Potatoes pic3

Back in the old days we used to make sweet potato sweet soup (番薯糖水) quite often. It was an enjoyable treat to us. I don’t know why but I haven’t had it for a long time.

Sweet potatoes are very inexpensive, easy to prepare, delicious and contain iron, magnesium, potassium, beta carotene, vitamin C, D, B6 and others. They are naturally sweet-tasting no matter how you enjoy them: Roasted, fried, steamed, pureed, baked or grilled. Sweet potatoes are beautiful side dishes on holidays. From sweet potato pies to sweet potato fries, the bright orange color dishes often make dinner parties more festival and memorable.

To round out the Thanksgiving meal, we add candied sweet potatoes to the menu. Select two medium size sweet potatoes that are long in shape so they can be easily cut into round, thin pieces. You only need butter and sugar for this dish, other ingredients are optional. We like to use fresh oranges for flavor. Adding a touch of ground cinnamon and vanilla extract will also enhance the flavor. But some people are allergic to cinnamon, just be mindful.

Sweet Potatoes pic2

 

Thanksgiving Candied Sweet Potatoes

Preheat the oven to 375 degrees F. Cut the sweet potatoes in round disc, thin slices, about 1/4 inch thick. Rinse them in cold water to get rid of the starch; drain well. In a large mixing bowl, mix together the butter, sugar, vanilla extract, ground cinnamon, salt, orange juice and zest. Add sweet potato slices to the butter mixture, toss, toss, coat evenly.

In a pie dish, arrange the sweet potato slices in overlapping rows in one layer. Cover the dish lightly with tin foil. Bake for 1 hour until soften and sauce thicken. Remove tin foil and cook 5 to 10 more minutes if necessary. (Tips:  You can double the recipe easily for more servings.) What a lovely sweet side dish!

Sweet Potatoes pic4

 

Print recipe:

Thanksgiving Candied Sweet Potatoes

  • Servings: 3 to 4 | Recipe by Leslie at Soups Ahoy
  • Print

Sweet Potatoes pic5 print

Ingredients and Instructions

2 medium sweet potatoes, peeled, sliced, rinsed
2 tablespoons butter, melted, cooled
1/4 cup + 1 tablespoon regular brown sugar
1/2 teaspoon regular salt
1 1/2 tablespoons fresh orange juice
1 teaspoon fresh orange zest
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon, optional

Preheat the oven to 375 degrees F.   Cook for 1 hour or longer until soft, covered loosely.

Cut the sweet potatoes in round disc, thin slices, about 1/4 inch thick. Rinse them in cold water to get rid of the starch; drain well. In a large mixing bowl, mix together the butter, sugar, pure vanilla extract, ground cinnamon, salt, orange juice and zest. Add sweet potato slices to the butter mixture, toss, toss, coat evenly.

In a pie dish, arrange the sweet potato slices in overlapping rows in one layer. Cover the dish loosely with tin foil. Bake for 1 hour until soften and sauce thicken. Remove tin foil and check with a fork. Cook 5 to 10 minutes more if necessary. (Tips:  You can double the recipe easily for more servings.) What a lovely sweet side dish! You can mash it and make delicious fillings for a wonderful sweet potato pie.


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https://soupsahoy.wordpress.com/2015/07/13/thanksgiving-candied-sweet-potatoes/

 

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