Candied sweet potatoes glazed in a baking dish

Grandmother’s Candied Sweet Potatoes

Name: Grandmother’s Candied Sweet Potatoes
Ingredients: 6 small sweet potatoes; 4–5 tablespoons of dark brown sugar; 3 tablespoons butter (optional); 1 small bag of walnut halves; Salt & pepper

From Grandmother Joan Temple

In a large pot, cover sweet potatoes with water and bring to a boil. Lower heat to medium and gently boil until a fork pierced into the potato meets only slight resistance.
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Drain and cool potatoes on the counter until cool enough to handle. With a potato peeler, slide the skin off of the potato, making sure the bright orange color is exposed and the surface is pretty and smooth.
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Slice each potato in half lengthwise and arrange them flat-surface down in a shallow, attractive baking dish.
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Mix brown sugar with a little water to form a syrup. Drizzle each potato with syrup, covering well. Dot the potatoes with little chunks of butter. Arrange 10 or so walnut halves throughout the pan, and salt and pepper all to taste. May be made a day ahead.
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Bake covered at 350 degrees for about 45 minutes to an hour — or until sizzling and slightly browned on top.
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Into the oven until golden and bubbling. Photo: Shixart1985 · CC BY 2.0

Love, Your Grandmother, Joan Temple

Directions