Candied sweet potatoes is a dish that my mom had when she was growing up in eastern Tennessee. They grew sweet potatoes on their farm, and when the potatoes were ready to eat, her mom made candied sweet potatoes loaded with butter and brown sugar and cooked in her cast iron skillet.
My mom uses my grandmother’s basic recipe for candied sweet potatoes, then she adds orange zest and a bit of liqueur to the dish, and she tops it off with toasted pecans.
Substitute pecan or walnut liqueur for the orange liqueur if you want a rich, nuttier flavor.
- 3 large sweet potatoes
- ¾ cup water
- 1 cup brown sugar
- ¾ stick butter
- ¼ cup orange liquor
- 1 tablespoon grated orange rind
- Salt to taste
- ¼ cup pecans, toasted and chopped
- Preheat oven to 375°F. Peel sweet potatoes and slice into ¼ inch slices. Place slices in a baking pan and lightly salt. Add water and brown sugar. Cut butter into small pats and add to pan. Add orange liquor and orange zest and place in preheated oven.
- Bake, uncovered, for 50-60 minutes or until mixture reaches a candied stage. Remove from oven and garnish with pecans.