Strong Candied Sweet Potatoes
Sweet potatoes baked in a brandy and brown sugar syrup make a dessert that is served cold, which is unusual for a candied dish. The syrup is simmered first with orange zest, cloves, nutmeg and a cinnamon stick, so the spices are well infused before it ever touches the potatoes. The long chill lets the glaze settle and the flavors deepen. Make it a day ahead and it is ready when you are.
Instructions
Slice the sweet potatoes and lay the slices in a deep baking pan. Tuck the cinnamon stick in among them.
In a pot, combine the water, brandy, orange zest, cloves, brown sugar and nutmeg. Bring to a boil and cook for 5 minutes.
Pour the hot liquid over the sweet potatoes and the cinnamon stick in the pan.
Cover the pan with foil and bake at 350°F for 30 minutes, or until the sweet potatoes look tender and glazed.
Chill the dish for 3 hours and serve it cold.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
