These caramelized sweet potatoes are the ultimate fall side dish. It has all the season warming flavors in just one simple and easy dish.
This recipe is perfect for a Thanksgiving dinner with a sweet touch. The caramelization will give to the sweet potatoes a candy-like finish that makes it irresistible.
The spices are the key for these candied sweet potatoes: nutmeg, cinnamon, and vanilla. It’s the perfect candy flavor.
To add the sweet touch you can use a wide variety of sweeteners: honey, agave, white sugar or brown sugar. I like to use brown sugar because I think it complements the rustic fall flavors.
My little secret that differences this recipe from another caramelized sweet potatoes is that I topped my candied sweet potatoes with roasted almonds. It gives a crunchy texture and the roasted almonds end up caramelizing themselves during the process.
My way to achieve a soft sweet potato but not a mushy one is to boil first with the skin until it is soft but firm. Boiling with the skin prevents excess moisture inside the sweet potatoes while cooking. Then I peel them and cut them into 2-inch chunks.
The caramelization process is quite simple. I add the sugar — honey, agave or what you prefer — a little bit of water and all the spices. Then I toss the sweet potatoes and cook until they are glossy. If you notice that the sweet potatoes are kind of watery add more sugar to thicken the caramel.
I hope you enjoy this recipe for this fall and I see you in the next one!
Caramelized Sweet Potatoes
Ingredients
- 2-4 medium sweet potatoes
- 3 tbsp brown sugar
- ½ tsp nutmeg
- ½ tsp cinnamon
- 1 tsp vanilla extract
- 2 tbsp sliced almonds
Instructions
- In a big pot with enough water to cover the sweet potatoes boil them for about 10-15 mins. The sweet potatoes must be firm but the skin must be easy to peel. Let them cool completely and then peel and cut them in 2-inch thick pieces.
- In a pan — preferably cast iron— add 1 tbsp of water and the brown sugar. Let it melt and then toss the sweet potatoes. Season with the nutmeg, cinnamon and vanilla extract. Cook for about 5 minutes over medium heat until the sweet potatoes are caramelized.
- In the meantime, in a small pan roast the sliced almond for a couple minutes until they are slightly brown.
- When the caramelized sweet potatoes are ready, toss the roasted almond, stir and serve.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.
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