Candied Sweet Potatoes

Last month (for Thanksgiving), my dad, sister, a few cousins and I cooked so mom could have a break. The food turned out so well, she asked us to do it again for Christmas–including a candied sweet potato recipe I cobbled together from different ones on the internet. The recipe is below.

4-5 lbs of sweet potatoes
1 20oz can of crushed pineapple
1 1/2 cups of dark brown sugar
1 1/4 cup of I Can’t Believe It’s Not Butter
cinnamon, nutmeg, & ginger to taste

Fill an 8qt pot 2/3rds of the way with water. Bring to a boil. Boil the sweet potatoes for 15 minutes. Drain and set aside to cool for peeling and slicing later.

In a saucepan, melt the I Can’t Believe It’s Not Butter, add the brown sugar and stir. Add cinnamon, nutmeg, and ginger until the sauce tastes how you want it.

After you’ve peeled and sliced the sweet potatoes, lay down a layer of them, drizzle/smear on some of the sauce, and sprinkle on some of the crushed pineapple. Repeat until you’ve filled whatever casserole dish or foil pan you’re using.

Bake this at 425 degrees for 90 minutes.

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