Emilie Meyer
Candied sweet potatoes are a delicious treat, with a hint of orange and a decadent melt-in-your-mouth quality. The recipe is straightforward, but there is one key step that can make or break the dish: the syrup. The sweet potatoes are boiled and then covered in a syrup made from butter, brown sugar, and orange juice. This syrup must be cooked until bubbling and liquid before adding the orange juice to achieve the right texture. If the syrup is too thin, you can add more brown sugar, and if it's too thick, you can add a small amount of liquid like water or orange juice. So, the answer to the question of whether you leave juice in the pan for candied sweet potatoes is yes, but only after cooking the sugar and butter to the right consistency.
| Characteristics | Values |
|---|---|
| Type of dish | Side dish |
| Main ingredient | Sweet potatoes |
| Other ingredients | Butter, brown sugar, honey, orange juice, orange rind, potato water, salt, cinnamon, nutmeg, cloves, vanilla, ground ginger, pineapple juice, apple juice or cider |
| Preparation method | Boiling, baking, frying, simmering |
| Cooking time | 5 minutes to boil sweet potatoes, 30 minutes to bake, 20 minutes to fry, 10 minutes to simmer |
| Serving temperature | Hot |
| Storage | Store in an airtight container for up to 3 days in the fridge or freeze for up to 3 months |
| Variations | Candied yams, mashed candied sweet potatoes |
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What You'll Learn
Boiling the sweet potatoes
Candied sweet potatoes are a delicious treat, perfect for the holidays. The process of making them is straightforward, but it does require a few steps. Here is a detailed guide to the first part of the process: boiling the sweet potatoes.
First, peel and dice the sweet potatoes. The size of the dice is up to you, but around 1-inch pieces are a good size to ensure even cooking. Next, place the diced sweet potatoes into a large pot and cover them with water. You can use plain water, or for added flavour, use salted water or even a combination of water, orange juice, and potato water. Bring the pot to a boil over high heat.
Once the water is boiling, reduce the heat to a medium-low setting. Allow the sweet potatoes to simmer gently. The cooking time will depend on how soft you want your potatoes to be. For a firmer texture, boil them for around 5 minutes. If you prefer them softer and more tender, simmer for 10-20 minutes. Keep in mind that they will continue to cook in the next step, so avoid overcooking them at this stage.
When the sweet potatoes have reached your desired level of doneness, carefully drain the water from the pot. If you used salted water or added orange juice, you might want to taste the cooking liquid to get an idea of how the flavours are developing. At this point, your sweet potatoes are ready for the next step: creating the delicious candied coating.
Note that there are variations to this process. Some recipes call for boiling the sweet potatoes with a small amount of water in a covered pot, creating steam to cook the potatoes. Others suggest baking the sweet potatoes instead of boiling them, resulting in a drier texture.
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Making the sauce
Candied sweet potatoes are a delicious treat, perfect for the holidays. The sauce is what makes this dish so special, with its perfect blend of sweet and tangy flavours. Here is a step-by-step guide to making the sauce for candied sweet potatoes:
Ingredients
You will need butter, brown sugar, honey, orange juice, orange rind, and potato water. Some recipes also call for spices like cinnamon, nutmeg, and ground ginger, as well as a pinch of salt and vanilla. If you want to get creative, you can even add some mustard or vinegar to the mix for an extra kick.
Melting the Butter and Sugar
Start by melting the butter and brown sugar together in a saucepan over medium heat. It is important to continuously stir the mixture at this stage to ensure the sugar dissolves evenly and doesn't burn. Once the butter and sugar have melted and combined, you should have a thick, bubbling mixture.
Adding the Liquid
Now it's time to add the liquid ingredients. Pour in the orange juice (or a combination of orange and pineapple juice, or even apple juice/cider for a twist) and stir until you have a smooth, syrupy consistency. If you want to add some orange rind, spices, or other flavourings, this is the time to do so. Continue to simmer the sauce, stirring occasionally, until it thickens to your desired consistency.
Adjusting Consistency
If the sauce seems too thin, you can add a little more brown sugar to thicken it up. Conversely, if it becomes too thick or starts to clump, you can add a small amount of liquid (water, orange juice, or milk) and gently reheat the sauce over low heat to dissolve any sugar lumps.
Final Touches
Taste the sauce as you make adjustments to ensure the flavour is to your liking. You can also add a pinch of salt to enhance the other flavours. Once you're happy with the taste and consistency, your sauce is ready to pour over the boiled sweet potatoes.
Baking
After coating the potatoes in the sauce, they are baked in the oven at 350-450 degrees Fahrenheit for about 30 minutes, or until they are tender and caramelized. The potatoes will soak up the sauce, resulting in a delicious, sticky-sweet treat.
There you have it—a mouth-watering sauce that will transform your sweet potatoes into a decadent dessert or side dish!
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Baking the potatoes
There are several ways to bake candied sweet potatoes, with some recipes requiring boiling the potatoes before baking them, and others suggesting baking them directly. Here is a step-by-step guide on how to bake candied sweet potatoes:
Boiling the potatoes
First, peel and dice the sweet potatoes. Place them in a pot, cover them with water, and bring the water to a boil. Add a pinch of salt to the water. Boil the potatoes for about 5 to 10 minutes, or until they are tender but not mushy. Drain the water and set the potatoes aside.
Making the sauce
While the potatoes are boiling, you can make the sauce. In a saucepan, combine butter, brown sugar, honey, orange juice, orange rind, and a little potato water. Place the saucepan over medium heat and simmer the mixture until it is warmed, bubbling, and has reached a syrupy consistency. If the syrup is too thin, you can add more brown sugar to thicken it. Taste the sauce as you make adjustments to ensure the flavor is to your liking.
Preheat your oven to 450 degrees Fahrenheit. Butter a baking dish. Place the boiled sweet potatoes in the baking dish and pour the sauce over them. Make sure the potatoes are well-coated with the sauce. Bake for about 30 minutes, or until the potatoes are tender and the sauce is thick and syrupy. The potatoes will soak up most of the sauce and become sweet and caramelized. If there is still some sauce left in the dish, you can spoon it out.
Serving
Let the candied sweet potatoes cool slightly before serving. Sprinkle a little salt on top to enhance the flavours. Enjoy the delicious, sticky-sweet candied sweet potatoes!
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Adjusting the sauce
Candied sweet potatoes are a delicious treat, perfect for the holidays. The sauce is a key component, and getting it just right is essential to the dish's success. The sauce should be thick and syrupy, with a balance of sweetness and tang from the orange juice. Here are some tips for adjusting the sauce to achieve the perfect consistency and flavour:
Firstly, it is important to cook the sugar and butter mixture until bubbling and liquid before adding the orange juice. This will ensure that the sugar is properly dissolved and create a smooth, syrupy texture. If the sugar is not dissolved properly, it can result in a chunky or lumpy sauce. If this happens, don't worry! You can gently reheat the sauce over low heat and gradually add a small amount of liquid, such as water, orange juice, or milk, while stirring continuously. This will help dissolve the sugar and create a smoother consistency.
The type of orange juice you use can also impact the flavour of the sauce. Freshly squeezed orange juice will add a bright, tangy flavour, while store-bought juice might be a bit sweeter. You can also experiment with different types of oranges, such as navel or blood oranges, to find the flavour you like best. If you want to reduce the sweetness further, you can replace the orange juice with apple juice or cider, adding warm autumn flavours to your dish.
If you find that your sauce is too thin, you can add a little more brown sugar to thicken it. Cornstarch is another option for thickening the sauce. You can also try removing the sweet potatoes from the sauce and cooking the sauce on its own until it reaches your desired consistency. This will reduce the liquid in the pan and create a thicker sauce.
Finally, don't forget to taste the sauce as you make adjustments! This will ensure that the flavour is just right and allow you to add any extra spices or seasonings that you think it needs. A pinch of salt or some ground ginger can enhance the other flavours in the dish. Adjusting the sauce for candied sweet potatoes can be a fun and creative process, so feel free to experiment and find the perfect combination of flavours and textures for your taste buds.
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Storing leftovers
Candied sweet potatoes are a delicious treat, but what happens when you have leftovers? Here are some tips for storing your candied sweet potatoes to enjoy again later:
Firstly, it's important to let the dish cool down. Leaving hot food out at room temperature for too long can encourage bacteria to form, so it's best to let it cool slightly before storing. Candied sweet potatoes are best stored in an airtight container in the refrigerator. This will keep them fresh and tasty for up to 3 days. Make sure to use a container that has a tight-fitting lid to prevent air from spoiling the food.
If you want to keep your candied sweet potatoes for longer, you can freeze them. Use a freezer-safe container and they will last for up to 3 months. However, it's important to note that the texture may change upon defrosting, becoming slightly mushy. To defrost, simply transfer the container from the freezer to the refrigerator and let it thaw slowly.
When reheating your candied sweet potatoes, you can either use the oven or stovetop. If using the oven, preheat it to a low temperature, around 250-300 degrees Fahrenheit, and heat the potatoes until they are warm throughout. On the stovetop, place the potatoes in a saucepan over low heat and stir occasionally until warmed through.
Now you can enjoy your candied sweet potatoes again! Just remember, they may not taste exactly as delicious as when they were first made, but proper storage will help retain their flavour and texture.
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Frequently asked questions
Yes, the orange juice is added to the pan to create a syrup with the butter and sugar. This syrup is then poured over the sweet potatoes.
The orange juice adds a tangy, citrus flavour to the dish, mellowing out the sweetness of the honey and brown sugar.
Yes, apple juice or cider can be used for warm autumnal flavours. You can also use pineapple juice, mixing it with orange juice for a unique flavour profile.
The mixture should be boiled until it becomes a syrup. This usually takes around 5 minutes. You can also add cornstarch to thicken the sauce.
If your syrup becomes chunky, it means the sugar hasn't dissolved properly. To fix this, gently reheat the sauce over low heat and gradually add a small amount of liquid, stirring continuously.
