Chef Martin Yan

Candied Sweet Potatoes

Name: Candied Sweet Potatoes
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Asian
Ingredients: 2 pounds sweet potatoes (or sub with 1 pound sweet potatoes and 1 pound organic baby yams, such as Organic Baby Charleston Yams); ¾ cup sugar; 2 tablespoons water; 3 tablespoons butter; ½ teaspoon salt; 1 teaspoon lemon peel, grated; 2 tablespoons lemon juice; 2 tablespoons unsweetened coconut flakes; 2 tablespoons roasted peanuts, finely chopped

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Cuisine

Asian

Servings

8 - 10 servings

Prep Time

25 minutes

Cook Time

55 minutes

Ingredients

2 pounds sweet potatoes (or sub with 1 pound sweet potatoes and 1 pound organic baby yams, such as Organic Baby Charleston Yams)
¾ cup sugar
2 tablespoons water
3 tablespoons butter
½ teaspoon salt
1 teaspoon lemon peel, grated
2 tablespoons lemon juice
2 tablespoons unsweetened coconut flakes
2 tablespoons roasted peanuts, finely chopped

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Directions

In a 3 quart pan, boil the potatoes in water, covered, until tender when pierced, 20-30 minutes.
Drain and let cool.
Peel and slice crosswise, ¼ inch thick.
Overlap slices slightly in a buttered 1½ quart baking dish, starting from the outer edge and working toward the center.
In a small, heavy pan, heat the sugar and water over medium heat.
Shake pan frequently until sugar melts and turns a light caramel color.
Remove from heat and stir in butter, salt, lemon peel, and lemon juice.
Pour syrup over the potato slices.
Preheat oven to 425 degrees. Bake the potatoes uncovered, until hot and bubbly, about 10-15 minutes.
Sprinkle coconut and peanuts over the top and serve.

Candied Sweet Potatoes