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Candied Sweet Potatoes

  • Servings: 6
Candied Sweet Potatoes

Source: Mad Hungry, March 2011


  • 2 pounds sweet potatoes, peeled, halved crosswise, and cut into 1-inch-thick wedges
  • 3 tablespoons unsalted butter
  • 1/3 cup dark brown sugar
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon ground black pepper


  1. In a straight-sided 10-inch saute pan with a tight-fitting lid, combine sweet potatoes, butter, brown sugar, salt, pepper, and 1/2 cup water. Bring to a boil over high heat, stirring potatoes to coat with liquid.

  2. Lower heat, cover, and simmer undisturbed, until potatoes are tender but not mushy, 12-15 minutes. Uncover and continue cooking, gently stirring a few times, until most of the liquid is evaporated and potatoes are caramelized, about 5 minutes more.

Reviews (3)

  • Christian UK 3 Jul, 2013

    I love this recipe and make it for every barbecue. It's a winner although I find most people in the UK don't like it!

  • dhilly 17 Nov, 2011

    I agree with Bmasteller about the pepper. We use butter, sugar (brown or white), cinnamon, and light Karo syrup (not a lot) drizzled over then baked in oven until tender with golden brown edges on the sweet potatoes.

  • Bmasteller 6 Nov, 2011

    not too bad. But not my idea of a "candied" sweet tater, more of a caramelized tater. Don't like the pepper, just seems all wrong. This recipe burns easily - keep an eye on it. -Raleigh NC

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