Candied Sweet Potatoes

I haven't made it as written, because the potatoes get mushy enough without the pre-steaming. I also adjust the bourbon mixture for more bourbon - forget the water, I use 1/3 - 1/2 cup bourbon. Because I like simple preps, and I make this for large crowds, I peel and cube about 8 - 10 medium/large sweet potatoes, pile them in a large glass baking dish, add pecan halves, drizzle the bourbon mixture, and stir to coat. After about 30 mins at 375, I use a spatula to mix and turn the potatoes so the upper ones get cooking time in the butter, then cook for 20-30 minutes more. I am always making these ahead, so after cooking, I cool completely, then cover and refrigerate. (Make sure they're fully cool before covering or they will become discolored.) When it's time to reheat, they do well at whatever temperature the holiday oven is at, just adjust heating time to temp. The reheating caramelizes them beautifully, and everyone raves. By the way, I don't know what the photo above is for, but it's certainly not this recipe, lol.

• stephani9

• RI

• 12/25/2017

I made this with rum instead of bourbon, added some pumpkin pie spice, five spice powder, chili powder, and threw in some pecan halves before drizzling over potatoes. Oh wow. I've never had candied sweet potatoes like this! Definitely a keeper, and very, very easy.

• Anonymous

• New Jersey

• 11/26/2014

This surpassed my old sweet potato recipes. I also used rum cause I didn't have bourbon and the flavor was memorable. Definitely makes you want to eat up the last drop of leftovers. I also cut down on the brown sugar and added maple syrup. Will try bourbon next year.

• sallyjrosenberg

• West Bloomfield, MI

• 11/30/2013

made this last year, it was great, this year, I didn't have bourbon, so I used some captain morgan rum. Also added a teaspoon of cinnamon and instead of water, I used coffee. It is very tasty, I will see how it bakes up tomorrow!

• Chicagocooks

• Chicago, IL

• 11/27/2013

Candied sweet potatoes have been a holiday tradition in our family since before I was born! For those who say there is too much liquid, cook per recipe then save the excess reheat and put over vanilla ice cream and bananas. It's fantastic!

• tammyrt

• San Diego

• 11/24/2013

I substitute real maple syrup for the water and reduce it more than the recipe calls for. I also don't precook the sweet potatoes. My family requests this every Thanksgiving and Christmas. Some of them didn't like sweet potatoes until I made this recipe.

• crmarshallcr

• Canton Ohio

• 11/24/2013

Made this exactly as described in the recipe with Jack Daniels and it was delicious! A total crowd pleaser. Even the kids loved it.

• b_tasteful

• Barrington, IL

• 11/27/2012

This recipe is almost like the one our family has used since the 1920s; the only difference is ours is easier, and the candy-effect is almost like gooey candy. We only prepared the sweet potatoes by cooking until just firm, cool and then peel when ready to 'candy.' Then slice lengthwise, place in a buttered baking pan, sprinkle with brown sugar, dot with butter, and some salt, or not. Bake at same temperature; however, it requires frequent basting. Simple and rave-worthy.

• Anonymous

• 11/21/2012

I looked for years for a candied sweet potato recipe because my mother used to make them. This year will be the 3rd time in a row I will make them for Thanksgiving, and it will be a part of my meal every year going forward. I agree about not steaming the potatoes first - no need. These disappear quickly, so make lots!

• jsshorr

• San Diego, CA

• 11/17/2012

This was really good and quite tasty. I made it for Christmas dinner and it flashed me back to my aunt's cooking, which was always amazing. I think she even probably served something just like this on several occasions. The bourbon gives it a nice taste.

• Anonymous

• Charlottesvill, VA

• 12/25/2011

This recipe went over very well. Like others on here however, my yams fell apart by the end of cooking, I almost feel that if you cut the yams in to thin enough strips, you could skip the steaming step and just cook them in the sugar mixture for a little longer.

• vancouvereats

• 温哥华,bc

• 12/24/2011

This sweet potato recipe is amazing. I didn't think I'd be a fan of candied sweet potatoes, but these turned out delicious. I didn't have any trouble steaming and then cooking. You just have to make sure you baste often. I used very, very large organic yams that were hard as rocks, so maybe that's why I didn't have the same problem with them getting too soft as other reviewers did. (BTW, the recipe works great with Jack Daniels.) I've already had two people ask me for the recipe.

• pmlavigne

• Omaha

• 12/18/2011

I love this recipe. It's not overly sweet and has nice depth of flavor. I ran into a little trouble with the steaming, so I boiled and mashed them, poured the liquid in and baked them for an hour. Delicious! As with other reviewers, I cooked down the liquids for longer than called for. I added a little more butter after cooking to really round out the flavors. If you don't have bourbon at home, make the trip to the liquor store. It's worth it!

• Anonymous

• NJ

• 12/9/2011

This recipe is surprisingly simple and simply amazing. I did not have bourbon on hand (and probably never will) so I added 1/8 teaspoon of ground ginger and a dash or two of cinnamon. Resulted in great but subtle flavor. Note that the key is to use unsalted butter. Anything else does not work as well.

• Anonymous

• San Francisco

• 11/30/2011

This was def. the highlight of our Thanksgiving meal. BUT...it had cooked way longer than it said and at times at a much higher heat. Otherwise it wouldn't have carmelized or browned very well. I did use the bourbon and overall the flavor was great!

• lollybird4

• NJ

• 11/24/2011