Candied Sweet Potatoes with Sherry Syrup
Candied Sweet Potatoes with Sherry Syrup baked in brown sugar, dry sherry, and pumpkin pie spice is a great addition to your Thanksgiving menu.
Prep Time15 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Dessert
Cuisine: Asian
Servings: 8 Servings
Calories: 181kcal
- 2 pounds (about 4 to 5) large Japanese sweet potatoes, peeled and cut into 2-inch cubes
- 1/4 teaspoon pumpkin pie spice
- 1/2 cup brown sugar
- 2 tablespoons butter, cubed
- 1/4 cup dry sherry
In a wide baking dish, arrange sweet potato cubes in a single layer. Toss with pumpkin pie spice.
Sprinkle brown sugar evenly over sweet potatoes.
Dot with butter and drizzle with dry sherry.
Cover dish with foil and 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.
Calories: 181kcal | Carbohydrates: 36g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 91mg | Potassium: 405mg | Fiber: 3g | Sugar: 18g | Vitamin A: 16175IU | Vitamin C: 2.7mg | Calcium: 45mg | Iron: 0.8mg