I like to make roasted sweet potatoes often. It is the only vegetable I can get my daughter to eat. Usually I just sprinkle them with oil and cinnamon, serve them with ketchup (she’s a ketchup Queen), and call it a day. But since I end up eating the potatoes with her, I find myself getting pretty bored with this combination. It may have something to do with the fact that I am not a fan of the sweet potato-ketchup flavor combo. I know the glories of melba sauce and anything less just doesn’t hit the spot for me. But for health reasons and to support my daughter’s fondness of the one vegetable, I eat them prepared like that anyways.
Leafing through my magazine cut-outs the other day I found this recipe however. And I must say that I believe it was fate that made it resurface. Just in time- nausea had been starting to kick in towards the last week or two of my pregnancy and I just couldn’t stomach the thought of vegetables. Truly, the only thing that appealed to me at the time was cookies. Convenient, huh? Well, this recipe made it possible for me to stomach the sweet potatoes and fill up my belly with some good ol’ vitamin A and fiber! (Not to mention a boat load of sugar, but hey, it was better than nothing at that point).
Although, I wouldn’t suggest serving this recipe as a regular side dish because it is a little on the indulgent side, I think it is a great “once and a while” alternative or, even better, a great option for the Holiday table! A few words to the wise with this one though: do NOT pour the hot syrup over the potatoes to serve until you are immediately ready to dish them out. As the syrup cools, it thickens and becomes very chewy-caramel like. It’s still delicious either way, but I just feel like you get a better texture when the syrup is still semi-liquid like and runs over all the potatoes. It’s a beautiful thing really, how sweetening a vegetable is even an option. Seriously. Candied Sweet Potatoes? YUM!
- 4 large sweet potatoes, peeled and cut into ½-inch-thick rounds
- 2 Tb vegetable oil
- ½ cup firmly packed brown sugar
- ¼ cup butter
- ¼ cup light corn syrup
- ¼ cup water
- Preheat oven to 425°F.
- In a large bowl, combine sweet potatoes and oil; tossing to coat. Arrange potatoes in a single layer on a baking sheet. Bake for 30 minutes.
- In a medium saucepan, combine brown sugar, butter, corn syrup, and water. Bring to a boil over med-high heat; reduce heat and simmer for 8 minutes. Pour hot syrup over potatoes just before serving.