Candied Sweet Potatoes and Apples

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

Yield: 8 servings
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 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

Preparation

  1. Cut sweet potatoes in half crosswise. Cook in boiling water to cover 10 minutes. Drain and cool. Cut crosswise into 1/2" slices.
  2. Combine brown sugar and next 3 ingredients in a medium saucepan. Bring to a boil; boil 10 minutes. Remove from heat; stir in vanilla.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Candied Sweet Potatoes and Apples Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy