Candied Sweet Potatoes

candied sweet potatoes
Photo: Alpha Smoot

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


  • 2 pounds sweet potatoes, peeled, halved crosswise, and cut into 1-inch-thick wedges

  • 3 tablespoons unsalted butter

  • cup dark brown sugar

  • 1 ½ teaspoons coarse salt

  • ¼ 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.

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