Food & Cooking Recipes Holidays & Events Thanksgiving Recipes Candied Sweet Potatoes 3.6 (46) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: Alpha Smoot Servings: 6 Butter and dark brown sugar cook down into a syrupy glaze, imparting rich flavor and a glossy sheen to these sweet potato wedges. Ingredients 2 pounds sweet potatoes, peeled, halved crosswise, and cut into 1-inch-thick wedges 3 tablespoons unsalted butter ⅓ cup dark brown sugar 1 ½ teaspoons coarse salt ¼ teaspoon ground black pepper Directions 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. Rate it Print