Brandied Candied Sweet Potatoes Recipe - Allrecipes.com
Brandied Candied Sweet Potatoes Recipe

Brandied Candied Sweet Potatoes

Recipe by  

"This is a favorite of ours for many years because it is different from the many mashed sweet potatoes recipes. Originally submitted to ThanksgivingRecipe.com."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  1. Peel and cut the sweet potatoes into 2 inch chunks. Place them in a large pot of water and boil until tender.
  2. In a large skillet melt the butter or margarine. Stir in the brown sugar, brandy and salt. Stir until smooth. Add the sweet potatoes. Cook over low heat, stirring gently, until sweet potatoes are heated through and well glazed.
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Reviews More Reviews

Most Helpful Positive Review
Dec 02, 2002

I substituted dark rum for the brandy. I also put chopped pecans mixed with brown sugar on top and baked it at 350 for 30 minutes. It is delicious!

 
Most Helpful Critical Review
Mar 08, 2007

I didn't like it (and I'll eat almost anything) and neither did the rest of the family. At first it seemed like the brandy taste was way to strong. What the recipe fails to tell you is that you need to reduce the sauce for awhile until it turns to a soft caramel texture. I tasted the sauce after it was reduced and it was good, so I still had hopes the recipe would turn out. But the sauce (in my opinion) it too strong even after reduction.

 
Nov 22, 2007

Delicious and different! My son and I really enjoyed these. I agree with some of the other reviewers that you have to cook the sauce down till it loses that strong alcohol flavor and develops a glaze-like consistency. Best sweet potato recipe I've ever tried - definitely a keeper for me!

 
Jun 27, 2007

I made it three times over the Thanksgiving holiday (three different Thanksgivings... mmmmmm) and every time, people wanted the recipe. Its delicious, and I recommend cooking it longer than the recipe says by an extra 20-30 minutes.

 
Dec 29, 2003

Delicious! Much more sophisticated flavor than the usual candied sweet potatoes with marshmallows. The recipe did not say to cook until the glaze thickens, but I assume that's what is supposed to happen. It did take awhile to thicken, but it didn't require constant stirring, so I was able to work on other foods while it was cooking.

 
May 05, 2003

As a B.S. nutritionist, I am always looking for low-cal, low-fat options for my patients. This is a lot less sweet than regular candied sweet potatoes. I, and my diabetic husband, really enjoyed this recipe. The brandy really brings out the natural sweetness of the sweet potatoes and isn't masked by excessive marshmellows!!! I've even shared this recipe with my nutrition ed. classes!

 
Jan 14, 2011

Delicious!

 
Jun 11, 2008

Very good - most definitely not your ordinary yams with melted marshmellows on top. These had a distinct flavor that was not rooted in sugary sweetness. Instead, it was much more refined and complex while the dish itself was lighter on the palette than the standard faire.

 

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Nutrition

  • Calories
  • 197 kcal
  • 10%
  • Carbohydrates
  • 24.2 g
  • 8%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 196 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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