Since the first time I posted a candied sweet potato recipe, I’ve made it a few more times. What follows is the 2013 version I made this past Thanksgiving (and will probably make for Christmas since family and in-laws have been asking):
4-5 lbs of sweet potatoes
1 20oz can of pineapple (preferably crushed)
1 1/2 cups of dark brown sugar
1 1/4 cup of unsalted butter
cinnamon, nutmeg, & ground ginger to taste
If you only have regular pineapple instead of crushed pineapple, slice it up into small pieces. Otherwise, skip to the rest of the instructions below.
Fill an 8qt pot 2/3rds of the way with water. Bring to a boil. Boil the sweet potatoes for around 15 minutes. Drain and set aside to cool for peeling and slicing later.
In a saucepan, melt the butter (over low heat), 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 pineapple. Repeat until you’ve filled whatever casserole dish or foil pan you’re using.
Bake this at 425 degrees for around 55-60 minutes.