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Southern Candied Sweet Potatoes
SUBMITTED BY:
Pam Reed
PHOTO BY:
JCLONGACRE
"Traditional sweet potato recipe. It is usually served as a side dish. Originally submitted to ThanksgivingRecipe.com."
RECIPE RATING:
Read Reviews
(76)
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SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
6 large sweet potatoes
1/2 cup butter
2 cups white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 tablespoon vanilla extract
salt to taste
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DIRECTIONS
Peel the sweet potatoes and cut them into slices.
Melt the butter or margarine in a heavy skillet and add the sliced sweet potatoes.
Mix the sugar, cinnamon, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are "candied". They should be tender but a little hard around the edges. Also the sauce will turn dark. You will need to stir occasionally during the cooking. Stir in the vanilla just before serving. Serve hot.
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REVIEWS
Reviewed on Dec. 14, 2003 by H2579380
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H2579380
Dec. 14, 2003
I found this recipe looking for a new sweet potato recipe for Thanksgiving. Now my family expects me to make this for every holiday!
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17 users found this review helpful
I found this recipe looking for a new sweet potato recipe for Thanksgiving. Now my family...
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Reviewed on Dec. 30, 2005 by
Suzy
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Suzy
Dec. 30, 2005
Slow cooking without stirring made all the difference - thank you I finally made the perfect sweet potatoes! I only baked the potatoes for a bit so they would not fall apart while slow cooking and stay firm. Also, I only used about 2 TBS brown sugar. About 5 minutes before serving, I transfered them to a casserole dish and added chopped pecans then topped with marshmallows and browned it in the oven. So yummy!
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9 users found this review helpful
Slow cooking without stirring made all the difference - thank you I finally made the perfect...
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Reviewed on Apr. 4, 2007 by
BARBARA A.
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BARBARA A.
Apr. 4, 2007
Yummy. My husband raved about them so much I ended up cooking another batch the day after. Smelled so good while cooking. Took longer to cook than expected-I think I cut the potatoes too thick. Added half white-half brown sugar because I like the flavor the brown sugar adds.
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8 users found this review helpful
Yummy. My husband raved about them so much I ended up cooking another batch the day after....
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Reviewed on Nov. 20, 2006 by
pretty_in_pink_pa
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pretty_in_pink_pa
Nov. 20, 2006
This is how I have been making my sweet potatoes since I can remember, and how my mother and grandmother did before me. The only difference is that I use brown sugar instead of white. I think it gives it a more "carmelized" flavor and texture. I also omit the spices all together. I don't care for spicy sweet potatoes, just SWEET sweet potatoes :0) Be sure to use "real" butter for this as that is part of the fabulous end result!!!! Thanks!
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8 users found this review helpful
This is how I have been making my sweet potatoes since I can remember, and how my mother and...
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Reviewed on Nov. 19, 2005 by
HONEYROSE
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HONEYROSE
Nov. 19, 2005
Thank you! Thank you! Thank you! Finally! After years of the frustration of having watery sweet potatoes and not being sweet enough...I come across this recipe! Now I can serve my candied yams with pride. I never thought I'd be able to make them "candied". And I never thought to cook them in an iron skillet. DUH! This is definately a keeper for me!
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7 users found this review helpful
Thank you! Thank you! Thank you! Finally! After years of the frustration of having watery...
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Reviewed on Nov. 20, 2005 by
chellebelle
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chellebelle
Nov. 20, 2005
Excellent recipe! Much easier than the way I made them in the past. I needed a large dutch oven sized pot to cook six sweet potatoes though. I left them in large chunks so they wouldn't disintigrate while cooking. The addition of vanilla is awesome but my family doesn't care for cinnamon and nutmeg in their candied sweet potatoes, so I added the zest of one small orange which added a nice flavor.
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6 users found this review helpful
Excellent recipe! Much easier than the way I made them in the past. I needed a large dutch...
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Reviewed on Apr. 13, 2007 by BONHA
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BONHA
Apr. 13, 2007
I love this recipe, but my son is diabetic so I use Splenda in place of the sugar and double the spices. Some times I also add a little sugar free maple flavored syrup for a more traditional taste I also bake it. I served it at our family Thanksgiving and everyone loved it. They also liked the fact it was much lower in calories.
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5 users found this review helpful
I love this recipe, but my son is diabetic so I use Splenda in place of the sugar and double...
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Reviewed on Jun. 28, 2006 by Niese
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Niese
Jun. 28, 2006
These are just like my grandmother's. They are fabulous. Will make again.
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5 users found this review helpful
These are just like my grandmother's. They are fabulous. Will make again.
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Reviewed on Nov. 28, 2005 by Ann
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Ann
Nov. 28, 2005
Served this on Thanksgiving. It was a big hit. I substituted Splenda brown sugar for half of the sugar. It was great. Will definitely make this again.
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5 users found this review helpful
Served this on Thanksgiving. It was a big hit. I substituted Splenda brown sugar for half of...
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Reviewed on Nov. 17, 2007 by
Cole
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Cole
Nov. 17, 2007
Fabulous recipe! I tried this recipe for the first time last Thanksgiving and have used it ever since!
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4 users found this review helpful
Fabulous recipe! I tried this recipe for the first time last Thanksgiving and have used it...
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