In the Philippines, it is also common to prepare sweet potatoes in sweet, syrupy glazes but unlike here in the West where they are enjoyed as accompaniment to savory dishes such as the classic ham and yam pairing, they are served in the Philippines as dessert or as midday snack. The recipe below is my easy-to-make version of candied sweet potatoes. With an added splash of sherry, they’re equally perfect as a side dish or dessert.
- 3 to 4 large, Japanese sweet potatoes
- , peeled and cut into 2-inch cubes
- ⅛ teaspoon pumpkin pie spice
- ½ cup brown sugar
- 2 tablespoons butter, cubed
- ¼ cup sherry wine
- In a wide baking dish, arrange sweet potato cubes in a single layer. Sprinkle with pumpkin pie spice. Distribute sugar over sweet potatoes. Dot with butter. Drizzle with sherry wine. Cover dish with foil.
- Bake in a 375 F oven for about 35 to 40 minutes or until sweet potatoes are tender. Remove foil and continue to bake for about 5 to 8 minutes or until syrup is thickened and reduced, and sweet potatoes are caramelized. Serve warm.