Candied Sweet Potatoes and Apples

Oxmoor House
Prepare these candied vegetables a day ahead and chill them; then when the ham's finished baking, reheat the vegetables just before serving.
8 servings


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2 pounds sweet potatoes, peeled
1 cup firmly packed light brown sugar
1 cup butter or margarine
1/2 cup apple cider
1/4 teaspoon salt
1 teaspoon vanilla extract
3 large Braeburn or other cooking apples, cored and cut into 1/2


Cut sweet potatoes in half crosswise. Cook in boiling water to cover 10 minutes. Drain and cool. Cut crosswise into 1/2" slices.

Combine brown sugar and next 3 ingredients in a medium saucepan. Bring to a boil; boil 10 minutes. Remove from heat; stir in vanilla.

Layer sweet potato and apple slices in a greased 13" x 9" baking dish. Pour glaze over slices. Bake, uncovered, at 400° for 1 hour or until potatoes are candied and glaze is thickened, basting with glaze after 30 minutes.

Created date

August 2009