CANDIED SWEET POTATO
Provided by Elizabeth Andoh
Categories Side Vegetarian Sweet Potato/Yam Healthy Soy Sauce Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Combine the sugar, vegetable oil, water, soy sauce, vinegar, and salt in a skillet just large enough to hold the sweet potato chunks in a single layer. Place over medium-high heat and bring to a simmer. Arrange the sweet potatoes in the pan in a single layer and cover with a circle of parchment paper to keep the surface moist. Lower the heat to maintain a very gentle simmer and cook for 2 minutes. Cover the skillet with a lid (keep the parchment in place) and cook for another 2 to 3 minutes, or until the potatoes are tender. A toothpick inserted into the thickest part of a piece should meet no resistance. If the chunks are not yet tender, add a bit more water and simmer for another minute or two. Check to make sure the sugar doesn't burn.
- Once the potatoes are tender, remove the lid and parchment and jiggle the skillet to allow the potato chunks to roll around in the rapidly reducing glaze (the vinegar, by the way, will keep the sugar from seizing after the glaze has cooled). After 6 minutes or so, the water and oil in the skillet will have separated and most of the water will have evaporated, enabling you to remove the lightly glazed sweet potato chunks with little or no oil clinging to them.
- Transfer the glazed chunks to a plate, spreading them out in a single layer. Sprinkle with the black sesame seeds. Let cool to room temperature before serving. They keep at cool room temperature for 6 to 8 hours. If you will be keeping them longer, place them in a covered container and refrigerate for up to 2 days. For optimal texture, bring the potatoes back to room temperature before serving.
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Valentine Vutagwa
[email protected]Great recipe! The sweet potatoes turned out perfect.
Michelle Esterhuizen
[email protected]Easy and tasty!
Trinidad Hernandez
[email protected]These were delicious! I will definitely be making them again.
sarswti paneru
[email protected]The sweet potatoes were a little dry. I would add a bit more butter or oil next time.
Babu 833227
[email protected]These sweet potatoes were a bit too sweet for my taste. I would reduce the amount of sugar next time.
Kenyadi Green
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The sweet potatoes are perfectly caramelized and have a lovely balance of sweet and savory flavors.
Michael “Mike” Keck
[email protected]This is a great recipe for a holiday side dish. The sweet potatoes are always a hit.
Dr Mike
[email protected]I love this recipe! It's so simple and the sweet potatoes always turn out perfectly.
Muhammady Kawanda
[email protected]Great recipe! The sweet potatoes turned out perfect.
Mokgaphe Moloto
[email protected]Easy and tasty!
Md Saiful Islam Faruk
[email protected]These were delicious! I will definitely be making them again.
Jamal Mir
[email protected]The sweet potatoes were a little dry. I would add a bit more butter or oil next time.
Up roy
[email protected]These sweet potatoes were a bit too sweet for my taste. I would reduce the amount of sugar next time.
Md Porosh
[email protected]I love the addition of cinnamon and nutmeg to this recipe. It gives the sweet potatoes a warm and festive flavor.
Inaya Jahan
[email protected]This is my go-to recipe for candied sweet potatoes. They're so easy to make and always a crowd-pleaser.
adetunji dickson
[email protected]I've made this recipe several times and it always turns out great. The sweet potatoes are always tender and flavorful.
Betty Lonv
[email protected]These sweet potatoes were a hit at our Thanksgiving dinner! They were perfectly caramelized and had a lovely balance of sweet and savory flavors.