You could peel and cut the sweet potatoes and boil in water, but I think it is easier to bake them.
Lightly Candied Baked Sweet Potatoes
Preparing sweet potatoes
- Begin by scrubbing and drying the sweet potatoes.
- Arrange on a silicone or foil covered shallow baking pan.
- Apply a light mist of baking spray or rub each potato with shortening or olive oil.
- Using a sharp pairing knife, poke through the skins on the top of the potatoes.
- Bake in a preheated 400-degree oven for about 30 minutes (depending of the size) until just barely tender.
- Remove from oven and allow to cool until easy to handle.
- Make a small slit in the skin; remove and discard.
- Cut each potato into uniform slices.
Candied sweet potatoes
- Heat a large frying pan (or two if making a large amount as I did) over medium heat.
- Melt a teaspoon of butter; add the potato slices and cook until the the edges get a nice browned edge and are tender but not mushy.
- Reduce heat; season with salt and pepper, grated nutmeg and sprinkle with brown sugar.
- Add a splash of orange juice and gently turn until brown sugar is melted and potatoes have a thin glaze.
- Transfer to a serving dish and top with snipped parsley.
Baked sweet potatoes are a perfect side for a classic baked ham.
Last week flew by! Jill and family were here and left for home on Friday. I did managed to gather a few photos from the week.
The photo above is our daughter, Jamie with husband Josh and their children. No, it was not warm enough for a sleeveless top but this summer/beach-loving mom cannot wait for hot weather ~ She soon put her sweater back on.
AJ and Erin went to Longwood Gardens for the day.
Abbey went with Keri on a school trip this week.
Brad and Jill relaxing a moment.