Candied Sweet Potatoes

*From the archives*

With Thanksgiving only 16 days away, I have been busy planning my meal. We are hosting my in-laws and possibly a few friends. This recipe for syrupy sweet potatoes is my favorite and is perfect for making a few days in advance.

If you are looking for an ooey gooey, marshmallowy coated sweet potato recipe then you are not in the right place. However, if you are looking for a simple, make ahead sweet potato recipe that lets the sweet potato flavor shine, this is the place.

First of all, let's not worry ourselves with the yams -vs- sweet potatoes debate. Either one will be delicious in this recipe so buy some orange-skinned potatoes and get peeling.

Slice them lengthwise and then cut each piece in half again.

Tumble them into a large casserole coated with non-stick spray.

Dust them with lots of cinnamon and nutmeg and a pinch of salt.

Snow them with sugar and dot with butter.

Drizzle in some Karo syrup.

Mmmmmmm...

Cover and place in 375 degree oven for an hour and a half or until bubbly and thickened.

They form a delicious syrupy sauce and truly do get better the next day. To me this dish looks like Thanksgiving and smells like Christmas which makes it a perfect addition to any buffet table.

CANDIED SWEET POTATOES

from mistysmornings.blogspot.com

INGREDIENTS

4 large sweet potatoes

3/4 white sugar

1/4 light Karo syrup

1 cup water

3 Tbsp. butter

1 tsp. cinnamon

1/4 tsp. nutmeg

salt (a good pinch)

PROCESS

Heat oven to 375

1. Peel and cut potato into eight pieces.

2. Place in casserole sprayed with Pam.

3. Cover potatoes with cinnamon, nutmeg, salt, sugar, corn syrup, butter and water.

4. Cover dish and bake for at least an hour and a half, basting occasionally, until potatoes are fork tender and sauce has thickened.
5. And, if you must, you can top with marshmallows near the end but I won't! :)

MAKE AHEAD OPTION: I have already made these and put them in the freezer. I will simply thaw the day before and then reheat in the oven on Thanksgiving Day.

Note: If you have leftovers, mash them up with butter and sprinkle with cinnamon sugar when serving.

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