Grandmom Irene Zippilli’s Candied Sweet Potatoes

Bake covered with foil 20/25 minutes at 350

Ingredients:

4 to 5 lbs of Sweet Potatoes- cooked and peeled

1 cup of brown sugar- divided

1/3 to 1/2 cup of water

1 cup of chopped pecans

butter or soft spread

*feel free to add more brown sugar and butter if you like it really sweet!!!

Directions:

Scrub the sweet potatoes and place them in a large pot covered with water. Bring to boil then put on medium high and cook about 20/25 minutes until soft. Take out when cooked and set on a plate to cool.

While they cool toast the chopped pecans in a dry fry pan. Cook over medium high heat stirring constantly so as not to burn. They will toast quickly…so watch that they do not burn or they will be bitter. When toasted and fragrant quickly remove from heat and put the toasted pecans in a dish to cool.

When the sweet potatoes are cool enough to handle, peel and slice into 1 1/2″ to 2″ round circle pieces and arrange in a 2 quart glass dish (11″ x 7″)

Put a pat of butter (or soft spread) on top of each piece AND in between the pieces on the bottom of the pan. I use “I Can’t Believe It’s Not Butter Light”… I am trying to save some calories! LOL.

Sprinkle with 2/3 cup dark brown sugar on top, and pour in the 1/2 cup of water. Cover with foil and bake at 350 for about 20/25 minutes…until hot and bubbly. Remove from oven and sprinkle on the remaining 1/3 cup of brown sugar.

Sprinkle with toasted pecans and serve. Make sure to get the “juice” at the bottom to put on top.

I prep ahead of time and put in the refrigerator then bake when ready for dinner. Put the toasted pecans on before serving.

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