Caramelized Sweet Potatoes
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!
- 2-4 medium sweet potatoes
- 3 tbsp brown sugar
- ½ tsp nutmeg
- ½ tsp cinnamon
- 1 tsp vanilla extract
- 2 tbsp sliced almonds
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.