Ingredients
3 -4 sweet potatoes, medium with peels on, cut off ends if desired
1/2 cup butter
1 1/2 - 2 cups light brown sugar
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
French candied chestnuts — luxury confection, baking, gift
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
French candied chestnuts — luxury confection, baking, gift
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
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Submerge potatoes in water. Bring to a boil & simmer until they are a cooked a little more than half way through. Check with a tooth pick. *** It is important to NOT overcook because they will continue to cook when simmering in the brown sugar glaze. When done boiling, pour off all the hot water and run cold water over them until they are cooled off. Do this as quickly as possible, running and changing the water until the potatoes are completely cold. This may take a few minutes. Drain. They can now rest for hours if need be. In an electric skillet, slowly melt butter until completely melted. Add enough light brown sugar to absorb all the butter. (I am not 100% of the amount listed above). Continue to use a low/medium heat until all the brown sugar melts and is no longer grainy. This can take up to an hour. You can let it bubble a bit around the edges but not too hard. Continually stirring w/ a spatula. In the mean time: peel your potatoes. I do this GENTLY with a paring knife. Slice thickly at least 3/4". If you cut them too thin, they will fall apart while cooking. Set aside in single layers. Once the sugar is ready & gooey, no longer grainy, place the slices, one by one, side by side, in the skillet. DO NOT move them around until ready to flip. When the edges of the slices are gathering a candy coating and darkening, flip them. The 2nd side will not take as long to cook. Gently lift out and place in a single layer on a warmed serving platter. I use a pie server to serve.