This is how I have been making my sweet potatoes since I can remember, and how my mother and grandmother did before me. The only difference is that I use brown sugar instead of white. I think it gives it a more "carmelized" flavor and texture. I also omit the spices all together. I don't care for spicy sweet potatoes, just SWEET sweet potatoes :0) Be sure to use "real" butter for this as that is part of the fabulous end result!!!! Thanks!
Slow cooking without stirring made all the difference - thank you I finally made the perfect sweet potatoes! I only baked the potatoes for a bit so they would not fall apart while slow cooking and stay firm. Also, I only used about 2 TBS brown sugar. About 5 minutes before serving, I transfered them to a casserole dish and added chopped pecans then topped with marshmallows and browned it in the oven. So yummy!
I saw another reviewer say that after it was done...didn't want to make again because of the work. I had the complete opposite reaction. We liked these so much that I would definately do these again. Don't get me wrong it is time consuming...but we believe they are totally worth it. Do be careful because they can burn. We found french vanilla cool whip and ate this as a dessert the next day (yum leftovers). Thanks for a great recipe.
Im orgionaly from Texas and this has been in the family for generations. Try adding 1tblspoon of Brown sugar for every 3 sweetpotatoes used.. it adds a nice warmness to the dish.
Wonderful side dish! These are so much like what I enjoyed at holiday time when I was a kid in south Ga. My recommendations are: 1)Yams and sweet potatoes are NOT the same thing. Use sweet potatoes if you can find them. However if only yams are available substitute and make this dish anyway because although the taste is not the same the result is still very very good. 2)Even though this recipe is designed to create a very sweet dish it calls for more sugar than is necessary. I start with HALF of the sugar and ALL of the spices. As the sweet potatoes cook I taste and add more sugar as needed and I usually only add a tablespoon or two. 3) Make sure to turn the sweet potatoes about every fifteen minutes to coat them well on both sides. As they cook they become very tender so be careful in turning them because they will easily fall apart. This does not affect the taste but it does affect the presentation. This is also a good reason to cut the sweet potatoes at least 1/3" thick-- the thinner they are the more likely they are to break. 4) Try to remember to add the vanilla at the end. I forget so often and the dish is still very nice but the vanilla adds alot. I've dealt with my forgetfulness by leaving one vanilla bean out on the counter and I'll throw it in the pan sometime during the last 10-30 minutes of cooking.
I found this recipe looking for a new sweet potato recipe for Thanksgiving. Now my family expects me to make this for every holiday!
Delicious and easy. I used about 2 pounds of sweet potatoes, uncooked. Peeled and sliced them into a baking pan. I also used half white and half brown sugar. Baked them covered at 375 degrees for about 1 and a 1/2 hours.
Excellent recipe! Much easier than the way I made them in the past. I needed a large dutch oven sized pot to cook six sweet potatoes though. I left them in large chunks so they wouldn't disintigrate while cooking. The addition of vanilla is awesome but my family doesn't care for cinnamon and nutmeg in their candied sweet potatoes so I added the zest of one small orange which added a nice flavor.
I love this recipe but my son is diabetic so I use Splenda in place of the sugar and double the spices. Some times I also add a little sugar free maple flavored syrup for a more traditional taste I also bake it. I served it at our family Thanksgiving and everyone loved it. They also liked the fact it was much lower in calories.
