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Candied Sweet Potatoes and Apples

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.

Oxmoor House MAY 2002

  • Yield: 8 servings


  • 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.


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Candied Sweet Potatoes and Apples Recipe