Spicy Candied Sweet Potatoes

Free2B
Bronze Post Medal for All Time! 216 Posts

Sliced potatoes in skillet. I don't like candied sweet potatoes most of the time. They are just way too sweet for me. As for canned... shudder! I do like the mix of sweet and hot, though. And I love oven fried sweet potatoes with savory spices. So this was a natural thing for me to make.

Total Time: 45 minutes

Yield: Depends on how much you make.

Ingredients:

1/3 cup butter, more to taste
4 cups sliced sweet potatoes
1/2 cup sugar or to taste, I use less.
2 - 3 Tbsp mild molasses, I use a little more
1 1/2 cup Water
1 tsp cumin
1/2 tsp ground coriander
1/2 - 1 tsp cinnamon
1/2 tsp thyme
1/2 tsp paprika
salt, pepper and cayenne pepper to taste

Steps:

I don't peel the sweet potatoes. The skins are safe, and are very nutritious, and high fiber. Wash them, pare any blemishes. Cut in slices about 1/3 inch thick.
Melt the butter in a skillet. Add the potatoes and saute until slightly browned, starting to soften.
Add in the sugar and molasses (you can use brown sugar instead), salt and pepper, and stir to combine.
Add water after the potatoes are lightly browned. Add spices. Simmer until done and liquid is a little thickened! You might have to add a little more water if it starts getting too thick.

You want it to be a sauce, not caramel. It depends on how thick you slice the potatoes, and how high you have the heat.

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Shannon

February 5, 20140 found this helpful

It sounds tasty and looks really pretty!

Judy = Oklahoma
Gold Feedback Medal for All Time! 509 Feedbacks

February 7, 20140 found this helpful

This sounds a lot better than the too-sweet candied yams, and fairly easy to make. Thanks!

Free2B
Bronze Post Medal for All Time! 216 Posts

February 7, 20140 found this helpful

I'm so sorry! Somehow I forgot to list a very important thing in the ingredient list - Add 1 - 1/2 cup of water after the potatoes are lightly browned. Simmer until done and liquid is a little thickened! You might have to add a little more if it starts getting too thick, you want it to be a sauce, not caramel. It depends on how thick you slice the potatoes, and how high you have the heat.

Editor's Note: Recipe edited to include the water. Thanks!

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