This is a favorite of ours for many years because it is different from the many mashed sweet potatoes recipes. Originally submitted to ThanksgivingRecipe.com.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Peel and cut the sweet potatoes into 2 inch chunks. Place them in a large pot of water and boil until tender.

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  • In a large skillet melt the butter or margarine. Stir in the brown sugar, brandy and salt. Stir until smooth. Add the sweet potatoes. Cook over low heat, stirring gently, until sweet potatoes are heated through and well glazed.

Nutrition Facts

197 calories; 7.7 g total fat; 20 mg cholesterol; 196 mg sodium. 24.2 g carbohydrates; 1.3 g protein; Full Nutrition

Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/02/2002
I substituted dark rum for the brandy. I also put chopped pecans mixed with brown sugar on top and baked it at 350 for 30 minutes. It is delicious! Read More
(55)

Most helpful critical review

Rating: 1 stars
03/08/2007
I didn't like it (and I'll eat almost anything) and neither did the rest of the family. At first it seemed like the brandy taste was way to strong. What the recipe fails to tell you is that you need to reduce the sauce for awhile until it turns to a soft caramel texture. I tasted the sauce after it was reduced and it was good so I still had hopes the recipe would turn out. But the sauce (in my opinion) it too strong even after reduction. Read More
(8)
61 Ratings
  • 5 star values: 44
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
12/02/2002
I substituted dark rum for the brandy. I also put chopped pecans mixed with brown sugar on top and baked it at 350 for 30 minutes. It is delicious! Read More
(55)
Rating: 4 stars
12/02/2002
I substituted dark rum for the brandy. I also put chopped pecans mixed with brown sugar on top and baked it at 350 for 30 minutes. It is delicious! Read More
(55)
Rating: 5 stars
11/22/2007
Delicious and different! My son and I really enjoyed these. I agree with some of the other reviewers that you have to cook the sauce down till it loses that strong alcohol flavor and develops a glaze-like consistency. Best sweet potato recipe I've ever tried - definitely a keeper for me! Read More
(43)
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Rating: 5 stars
06/27/2007
I made it three times over the Thanksgiving holiday (three different Thanksgivings... mmmmmm) and every time people wanted the recipe. Its delicious and I recommend cooking it longer than the recipe says by an extra 20-30 minutes. Read More
(27)
Rating: 5 stars
12/29/2003
Delicious! Much more sophisticated flavor than the usual candied sweet potatoes with marshmallows. The recipe did not say to cook until the glaze thickens but I assume that's what is supposed to happen. It did take awhile to thicken but it didn't require constant stirring so I was able to work on other foods while it was cooking. Read More
(16)
Rating: 5 stars
05/05/2003
As a B.S. nutritionist I am always looking for low-cal low-fat options for my patients. This is a lot less sweet than regular candied sweet potatoes. I and my diabetic husband really enjoyed this recipe. The brandy really brings out the natural sweetness of the sweet potatoes and isn't masked by excessive marshmellows!!! I've even shared this recipe with my nutrition ed. classes! Read More
(14)
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Rating: 4 stars
01/14/2011
Delicious! Read More
(11)
Rating: 5 stars
06/11/2008
Very good - most definitely not your ordinary yams with melted marshmellows on top. These had a distinct flavor that was not rooted in sugary sweetness. Instead it was much more refined and complex while the dish itself was lighter on the palette than the standard faire. Read More
(8)
Rating: 5 stars
12/09/2003
These were the hit of Thanksgiving dinner. It took a while for the glaze to reduce but the end result was heavenly. The brandy added a great taste without being overpowering. This will be our Thanksgiving sweet potato recipe from now on! Read More
(8)
Rating: 1 stars
03/08/2007
I didn't like it (and I'll eat almost anything) and neither did the rest of the family. At first it seemed like the brandy taste was way to strong. What the recipe fails to tell you is that you need to reduce the sauce for awhile until it turns to a soft caramel texture. I tasted the sauce after it was reduced and it was good so I still had hopes the recipe would turn out. But the sauce (in my opinion) it too strong even after reduction. Read More
(8)