Candied Sweet Potatoes

23 Apr

Candied Sweet Potato using the "Hasselback" cut

Ingredients: Serves 2 people

  • 2 sweet potatoes, peeled
  • 4 Tb butter salted, room temperature
  • 1/3 cup light brown sugar, packed
  • 1/8 tsp nutmeg
  • 1/8 tsp cinnamon
  • 1 Tb Karo Syrup
  • 1/3 cup Pecans, finely chopped

Preheat your oven to 350.

Place the sweet potatoes flat side down on a study cutting surface. If your potato has no flat side then slightly trim one side so that the potato will sit flat for you to slice. Using a serrated knife thinly slice the sweet potatoes to about 1/8″ from the flat bottom. (The sweet potatoes are very dense so be careful while slicing) In a small bowl combine the butter, light brown sugar, nutmeg, cinnamon, Karo Syrup and pecans and using your fingers mix these ingredients until thoroughly blended. Apply 1/2 of this mixture on top of each sweet potato, pressing down to ensure it will stay. Place the sweet potatoes on a very large piece of foil sprayed with Pam Spray in a baking dish. Fold the foil to create a tent, but a tent that does not touch the sweet potatoes. Bake for 45 minutes, then unfold the foil tent and bake for an additional 15 minutes. Allow to sit for 10 minutes before serving. When serving after the potatoes have been plated spoon the remaining mixture that was left in the foil over the potatoes and serve.

Suggestions: This recipe would also work well as a casserole. Double the entire recipe, slice the sweet potatoes fully, layer in a buttered baking dish and top with the brown sugar mixture. Cover with foil and bake for 35 minutes, uncover and bake for an additional 15 minutes more. Serves 4-6 people.


Posted by on April 23, 2012 in Casseroles, Vegetables


Tags: , , , , ,

2 responses to “Candied Sweet Potatoes

  1. Meggie

    April 23, 2012 at 12:25 PM

    That looks yummi! Do you know that Hasselback sliced potatoes originates from Sweden? From a famous restaurant in Stockholm, Restaurang Hasselbacken, where these potatoes were one of its specialities. The restaurant still exists but has past its heyday.

    A tips when you slice the potatoe is to put it in a wooden spoon, the edges of the spoon then prevent you from cutting through. But that you probably know already. šŸ™‚

    Bye for now

    • flyfishbrat

      April 23, 2012 at 1:28 PM

      Hi Meggie, the wooden spoon is a great tip. I had never heard of it, so thanks. I had been seeing this type of cut all over the internet, then did some research and was so intrigued by the history of the restaurant in Sweden I just had to try the method with a sweet potato. We loved it, and the presentation looks like you really had to labor on it, when it’s actually just so easy.
      Thanks for the wooden spoon tip, next time I will try it out.


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