So I raved about chicken and waffles on Monday. What I didn’t mention was that when I had them, they were served with candied yams and oh my did they complement each other superbly.
What’s the difference between yams and sweet potatoes? I have no idea. I think it has to do with the softness of the potatoes but I seriously don’t know. So while the original recipe called for yams, all my store had was sweet potatoes so that’s what I used. Family members went for seconds of these candied sweet potatoes. They were just that decadent and delicious.
Southern Baked Candied Sweet Potatoes (recipe slightly adapted from Divas Can Cook)
4 large sweet potatoes, peeled and diced
1 stick unsalted butter
2 c white sugar
¼ c heavy whipping cream
3 tsp cinnamon
½ tsp nutmeg
Dash of ground clove
1 Tbsp real maple syrup
1 tsp vanilla extract
Preheat oven to 350 degrees.
Place sweet potatoes into a large casserole dish.
In a medium size saucepan, melt butter over medium heat. Stir in sugar with butter and blend well. Add whipping cream and stir until creamy. Gradually add cinnamon, nutmeg, clove, maple, and vanilla extract. Whisk together to combine thoroughly. Pour mixture over sweet potatoes.
Cover casserole dish with foil and place in the oven for 40 minutes. Remove foil and bake for an additional 20-25 minutes.
Serve by adding syrup sauce over the sweet potatoes.
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