Alright, listen up, y’all. Today, we’re gonna talk about makin’ them candied sweet potatoes, but we ain’t doin’ it in no fancy oven. We’re gonna do it right on top of the stove, just like my grandma used to. This ain’t gonna be some complicated recipe, nah, it’s gonna be simple, just like life should be.
First off, you gotta get yourself some sweet potatoes. Don’t go gettin’ them little bitty ones, get the big fellas, the ones that look like they’ve been eatin’ good. Three big sweet potatoes should do ya just fine. You gotta wash ’em good, you know, get all that dirt off. Ain’t nobody wanna eat dirt, unless you’re a chicken, and even then, I ain’t so sure.
Now, some folks like to soak their sweet potatoes. They say it makes ’em cook faster and taste better. Well, I used to skip that part, thinkin’ it didn’t matter none. But let me tell ya, it does make a difference. So, if you got the time, go ahead and soak them taters for a bit. If not, well, it ain’t the end of the world.
Next, you gotta peel them sweet potatoes and cut ’em up. Don’t go cuttin’ ’em too small, or they’ll turn to mush. You want ’em about this big, see? About an inch thick or so. Don’t gotta be perfect, just get ’em close enough.
- Big sweet potatoes (3 of them)
- Sugar (don’t skimp on it, sugar makes everything better)
- Butter (real butter, none of that margarine stuff)
- Water
- A pinch of salt (just a little bit, to balance things out)
- Some folks like to add a bit of cinnamon or nutmeg, but that’s up to you.
Now, for the cookin’ part. Get yourself a big pot, one that’s got a good heavy bottom. Melt some butter in there, about half a stick or so. Then, throw in your sweet potatoes and let ’em cook for a bit, just until they start to get a little soft.
Once they’re softened up a bit, it’s time to add the sugar. Now, don’t be shy with the sugar, candied sweet potatoes are supposed to be sweet. Pour in about a cup of sugar, maybe a little more, depending on how sweet you like it. And add in some water. Not too much, just enough to cover the bottom of the pot. And don’t forget that pinch of salt, it makes all the difference, trust me.
Then, you just gotta let ’em cook, low and slow. Stir ’em every now and then, so they don’t stick to the bottom of the pot. And that’s where some folks get into trouble. They don’t cook their sauce long enough. You keep cookin’ ’em until that sauce thickens up real nice and syrupy. If it don’t get thick enough, take the sweet potatoes out and just let the sauce cook by itself till it gets right.
Now, that’s when it gets tricky. Sometimes, that sauce just stays runny. Don’t you worry none, that just means it ain’t cooked long enough. Just take them sweet potatoes out of the pot and keep cookin’ that sauce till it gets thick. Then, put the sweet potatoes back in and give ’em a good stir. They’ll be just fine.
And that’s pretty much it. Once them sweet potatoes are nice and tender and that sauce is thick and syrupy, they’re done. Serve ’em up hot, and watch ’em disappear. Folks will be comin’ back for seconds, thirds, maybe even fourths. And they’ll be askin’ you how you made ’em so good.
Just tell ’em, you made ’em the old-fashioned way, on top of the stove, just like your grandma used to. Simple and delicious, that’s the best way to cook, ain’t it? Now, go on and make yourself some candied sweet potatoes. You won’t regret it.
And don’t forget, clean up after yourself. Ain’t nobody wanna come into a messy kitchen. So, wash them dishes and wipe down that counter. Your mama would be proud.
One more thing, don’t be afraid to experiment a little. Maybe you like a little more spice, add some more cinnamon or nutmeg. Maybe you like it a little tangier, add a squeeze of lemon juice. It’s your kitchen, your sweet potatoes, you do what you want.
Tags：[candied sweet potatoes, stovetop recipe, sweet potato recipe, easy dessert, southern cooking]