candied sweet potatoes

Korean candied sweet potatoes (goguma mattang) are fried pieces of sweet potatoes covered in a hard candy shell made of caramelized sugar! A delicious, sweet treat for the fall or winter!

Korean Candied Sweet Potatoes (Goguma Mattang)

Korean sweet potatoes

sugar

Tablespoons cooking oil

Tablespoon toasted black sesame seeds

salt

Prep sweet potatoes

Wash and dry your sweet potatoes. Cut them into medium-small size pieces about 2 inches in length.

Add enough oil to a deep pot to fry the sweet potato wedges. Heat the pot over medium high heat until it reaches 340 degrees F. Add the sweet potato pieces and fry for 6 to 8 minutes or until golden brown and cooked through. Work in batches if needed. Adjust the cooking time based on the size of the sweet potatoes. Remove and let them drain on a paper towel.

Add sugar and oil to pan

In a nonstick shallow pan, add 3 Tablespoons of oil into the pan, then pour the sugar directly over the oil. Heat the pan over low heat and avoid stirring or shaking the pan for now. (See Note 2)

Make caramel candy

The sugar will start to melt and turn into a light syrup. Once the sugar is halfway melted, carefully and slowly swirl the pan so that the syrup doesn&#039;t burn. It will start to turn a golden caramel color and bubble up on itself. (Note: Be careful not to burn the caramel and watch it carefully as it can happen quickly. Burnt caramel will taste very bitter. )

Candy the sweet potatoes

As soon as the caramel starts to bubble and foam, add in the fried sweet potato pieces and a pinch of salt. Quickly toss them together so each piece is coated in a layer of hard candy. Discard any leftover oil.

Garnish and serve

Lay the candied sweet potato pieces on a layer of parchment paper, making sure they don&#039;t touch. Quickly garnish with black sesame seeds before the caramel candy hardens. Serve once cooled. (See Notes 3 and 4)

Make Southern Candied Sweet Potatoes (or Candied Yams) with this tried &amp; tested Black family recipe. Uses less than 10 ingredients and easy.

Southern Style Candied Yams

lbs sweet potatoes

cinnamon

nutmeg

butter (salted)

orange juice (pulp free)

tsp vanilla extract

Add the sweet potatoes (whole with the skin on) to a pot large enough to fully submerge them in water

Fill the pot with water, cover it, and bring to a boil

Boil the sweet potatoes until they can be easily pierced with a fork

Submerge the tender sweet potatoes in cold water to cool them off quickly/save time

Prepare the potatoes

Preheat the oven to 350 degrees

Use a butter knife to cut the rough top and bottom part of the sweet potatoes off

Gently scrape the potatoes to remove the skin.

Slice the potatoes into ½ inch discs

Lay the discs in a flat layer in a 9x13 baking dish

Add the baking liquid ingredients to a small saucepan. Heat until the butter is melted. Stir the liquid.

Top the sweet potatoes with sugar, then cinnamon and nutmeg (this should be as evenly distributed as possible)

Pour the melted baking liquid over the sweet potatoes

Bake on 350 for 45 minutes uncovered

Make the candied yams

These candied sweet potatoes are about to become your new favorite fall and Thanksgiving side. Simple to make, they are coated with a maple butter sauce for a wonderful sweet and salty dish that will be the star of your feast!

Candied Sweet Potatoes

lbs sweet potatoes (5-6 medium sweet potatoes,

unsalted butter

maple syrup

water

brown sugar (or alternative brown sweetener)

vanilla extract

rosemary

Preheat oven to 375 F and place sweet potato slices in a 9x13” casserole dish or 3 quart baking dish. Sprinkle with salt and top and toss to coat.

Add the butter, maple syrup, water, brown sugar, ground cinnamon and nutmeg to a small saucepan, and heat over medium heat, stirring until butter has melted. Stop stirring and bring to simmer, and simmer for 2 minutes without stirring. Remove saucepan from heat and stir in vanilla extract.

Pour maple butter sauce over sweet potatoes and toss to coat evenly. Arrange sweet potato slices in 2 layers in the baking dish. Sprinkle with dried rosemary

Bake for 1 hour, stirring the potatoes every 20 minutes. After the first 20 minutes, cover the baking dish with aluminum foil.

After you remove the candied sweet potatoes from the oven, let them rest and cool for 10 minutes. The sauce will thicken as it cools.

You can store leftovers in the refrigerator for up to 1 week. Sauce will be thick after refrigeration but it will thin out once warm.

A rich and flavorful southern-style candied yam recipe made with chopped sweet potatoes cooked in a sweet, buttery syrup until tender and glazed. This is an authentic soul food candied sweet potato recipe that you will find yourself making for every holiday and Sunday dinner!

Southern Candied Yams (Old Fashioned Soul Food Recipe)

lbs sweet potatoes (about 5 large sweet potatoes)

butter (unsalted, one stick)

dark brown sugar (or light brown sugar)

ginger

cloves

Preheat your oven to 375°F. Butter a 9 x 13-inch baking dish and set it aside.

Wash, peel, and slice the sweet potatoes into 1/2-inch thick rounds. Place the sweet potatoes in the buttered baking dish and set them aside.

Heat the butter, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt in a medium saucepan over medium-high heat until the butter melts. Stir in the vanilla extract and remove the pan from the heat.

Pour the butter and sugar mixture over the sweet potatoes and use a wooden spoon or your hands to stir the sweet potatoes and make sure each potato slice is coated in the syrup. Cover the pan with foil and bake the yams in the preheated oven for 30 minutes.

After 30 minutes, remove the foil from the pan, carefully spoon some of the cooking syrup over the yams, and continue cooking the yams, uncovered, for an additional 20 to 25 minutes, or until the sweet potatoes can be easily pierced with a fork and the cooking liquid is syrupy.

Allow the candied yams to cool for about 10 minutes and enjoy!

Here's a lightened version of the American holiday classic, candied yams, featuring sweet potatoes sweetened with orange juice and gently spiced with cinnamon

Contemporary Candied Sweet Potatoes

orange juice (preferably freshly-squeezed)

maple syrup or agave nectar

cinnamon (or more, to taste)

vegan buttery spread

potatoes

walnuts

Preheat the oven to 375 degrees F.

Combine all the ingredients except the last two in a large mixing bowl. Stir until well combined.

Add the sliced potatoes and stir well, then transfer to a shallow 1 1/2 -quart round or 9- by 13-inch baking dish.

Bake, covered, until the sweet potatoes are just tender, about 40 minutes.

Stir once or twice during that time to distribute the liquid over the potatoes.

Don't worry if the potatoes break apart. If desired, sprinkle the nuts over the sweet potatoes at this time.

Bake uncovered for an additional 10 to 15 minutes, or until the glaze thickens. Cover and keep warm until ready to serve.

An easy side dish recipe that tastes like a dessert. Tender sweet potato rounds are covered in a rich, buttery glaze.

sweet potatoes, cooked

butter

brown sugar

tsp salt

Preheat oven to 350F.

Cut cooled sweet potatoes into 1/2 inch rounds...

Cut cooled sweet potatoes into 1/2 inch rounds and arrange in a 3 quart casserole dish.

Add butter, sugar, water and salt to a...

Add butter, sugar, water and salt to a small saucepan and heat to boiling. Boil for 5 minutes, stirring often. Pour glaze over sweet potatoes.

Bake for 45 minutes, uncovered. Serve hot.

https://mediavine-res.cloudinary.com/video/upload/ac8twdh97tzxazerkejb.mp4

Candied Sweet Potatoes - An easy side dish recipe that tastes like a dessert. Tender sweet potato rounds are covered in a rich, buttery glaze.

Easy candied sweet potatoes recipe, homemade with simple ingredients. Tender sweet potatoes are are coated in a sticky butter brown sugar glaze.

Slow Cooker Candied Sweet Potatoes

Orange juice

tbsp Cornstarch

Cinnamon powder

Nutmeg powder

Salt

tsp Vanilla extract

Brown sugar

Sweet potatoes (Large, Peeled, Cut into small 1 inch cubes)

Butter (Unsalted, Sliced)

Pecans (Roughly chopped, For topping, Optional)

Spray slow cooker with nonstick cooking spray. 

Add water, cornstarch and whisk until there are no lumps.

Add cinnamon, nutmeg, salt, vanilla, brown sugar, granulated sugar and mix until combined.

Add sweet potatoes and mix until coated.

Add slices of  butter on top.

Cover and cook on Low heat for 4-6 hours or on High heat for about 3 hours.

Be sure stir everything together halfway through.

Prior to serving, sprinkle pecans on top. Enjoy!

These candied sweet potatoes are tossed in a mixture of butter, brown sugar and spices, then are roasted until caramelized. A simple yet satisfying side dish that&#x27;s the perfect accompaniment to chicken, pork, turkey and beef.

dark brown sugar (packed)

unsalted butter (melted)

cooking spray

Preheat the oven to 400 degrees F. Coat a 9&quot;x13&quot; pan or 3 quart baking dish with cooking spray.

Place the sweet potatoes in an even layer in the dish.

In a small bowl, whisk together the brown sugar, butter, cinnamon, salt and nutmeg.

Pour the brown sugar mixture over the sweet potatoes. Toss to coat them evenly in the sauce.

Bake the sweet potatoes for 30-40 minutes, stirring every 15-20 minutes, until tender and caramelized. Serve immediately.

These Vegan Stovetop Candied Sweet Potatoes are packed with flavor and totally fuss-free! Coated in a spiced brown sugar glaze, they make a delicious Thanksgiving side or festive fall dessert.

Stovetop Candied Sweet Potatoes with Pecans 

500 g sweet potatoes, peeled, quartered, and sliced into 1/4 inch slices

vegan butter oil

(50 g) brown sugar (or sub coconut sugar)

nutmeg (optional)

(60 g) pecan pieces

salt,

Steam

prepare a steam bath for the sweet potatoes; I filled a large pot with 1/2&#8243; of water and placed a metal sieve over top of it. Once the water starts to steam, add in the sweet potatoes and cover. Steam for 10 to 12 minutes, until fork tender. Once tender, remove from the pot and set aside; save 2-3 tablespoons of the steaming water for step 3.

Make it Sweet

Melt the butter in a large saucepan or skillet over medium heat. Once melted, add in the brown sugar, cinnamon, ginger, and salt and whisk well, until a glossy syrup forms. Add 1 tablespoon of the steaming liquid to the pot and quickly whisk until the brown sugar has melted (add more water only if necessary).

Time to Candy: 

Add the steamed sweet potatoes and pecans to the butter/sugar mixture, spreading them evenly across the pan. Use a spatula to flip or stir the mixture every 2 min, cooking for 10-12 minutes total. Potatoes are done when slightly browned and nuts are golden.

Serve: 

Transfer to a serving dish and top with flaky salt, if desired. Serve warm; leftovers will keep in the refrigerator for up to 5 days.

The easiest side to make and it was the biggest hit at Thanksgiving this year! The flavors are perfect. Will definitely be making again and again.

The only sweet potato side dish you will ever need!

Taste is great but glaze did not work.  Formed chunks whenever I flipped the steamed sweet potatoes with the spatula.  Texture became very lumpy even though I was very careful to not over-steam the sweet potatoes. I only needed to steam them in small batches for 7 minutes to soften them but avoid them becoming mushy. Despite that, the glaze was very disappointing. The finished dish looks lumpy with glops of glaze. Unappetizing in appearance but still taste delicious.

https://content.jwplatform.com/videos/UxHzEnm2.mp4

Blog – Stovetop Candied Sweet Potatoes.mp4

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Top 9 candied sweet potatoes recipes from across the web

The most viewed candied sweet potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean Candied Sweet Potatoes (Gogu...

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Contemporary Candied Sweet Potatoes

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Slow Cooker Candied Sweet Potatoes

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The most viewed candied sweet potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine