Butter and dark brown sugar cook down into a syrupy glaze, imparting rich flavor and a glossy sheen to these sweet potato wedges.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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)

46 Ratings
  • 5 star values: 8
  • 4 star values: 18
  • 3 star values: 14
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
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!
Rating: 4 stars
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.
Rating: Unrated
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