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Caramelized Sweet Potatoes

Like other caramelized vegetables, sweet potatoes should be cut into thick slices to keep them from getting too soft.

  • Yield: Makes about 3 dozen slices
Caramelized Sweet Potatoes

Source: Martha Stewart Living, October 2005


  • 3 tablespoons olive oil
  • 2 pounds sweet potatoes, peeled and cut into 1/4-inch-thick rounds
  • 2 1/2 tablespoons garlic, minced
  • 3/4 cup dry white wine
  • 1 1/2 cups homemade or low-sodium store-bought chicken stock
  • 2 tablespoons packed dark-brown sugar
  • 1 teaspoon coarse salt


  1. Heat oil in a large skillet over medium heat. Add sweet potatoes; cook, turning occasionally, 3 minutes. Add garlic; cook, stirring constantly, 1 minute. Add wine and stock; simmer, stirring occasionally, until almost all liquid has evaporated, about 20 minutes.

  2. Add brown sugar and salt; cook, carefully turning potatoes to brown both sides, about 20 minutes.

  3. Transfer caramelized sweet potatoes to a plate. Let cool slightly.

Reviews (1)

  • TiLa 25 May, 2013

    These were amazing! Replaced the brown sugar with a fig balsamic vinegar, other than made the recipe as directed. You need to be gentle when flipping the sweet potatoes as they are very delicate towards the end. I WILL be making these again soon!

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