Candied Sweet Potatoes
Sweet potatoes in cinnamon & brandy - contributed by Earl Bless
  • 4 large sweet potatoes
  • 1 lb. sugar
  • 5 cloves
  • zest of an orange
  • 1 piece (1" or so) cinnamon
  • 16 oz water
  • 2 TBS brandy
Boil sweet potatoes till just firm but not soft. Cool and peel potatoes then cut into large chunks. Combine water, sugar, cloves, zest and cinnamon, bring to a boil and cook for five minutes. Add potatoes and cook until the potatoes are very tender. Be careful to not overcook or the potatoes will fall apart. Add brandy and chill overnight.

NOTE: You can also substitute brown sugar for white with equally good results. The sauce can be saved for other batches. Mini dessert for eight.

Candied Sweet Potatoes is featured in Springtime in Seville

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Earl Bless is a member of the Vanished Wood Cooks Guild, a SCA household of cooking & food enthusiasts from Elgin, IL.

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Candied Sweet Potatoes © 1999 Earl Bless | This page © 2000 James L. Matterer

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