Instructions
Slice sweet potatoes into round slices, about 1/4 inch thick.
Melt butter over medium heat in a large skillet and add sweet potato slices to the skillet.
Pour sugar and water over sweet potatoes. Stir gently, reduce heat to low, and then cover with a lid and cook until the sweet potatoes are fork tender, about 1 hour.
Remove from heat and stir in vanilla extract. Spoon the glaze over the sweet potatoes. The glaze with thicken as it cools.
Notes
Baked Candied Sweet Potatoes
While my Grandmother’s original recipe was made in a skillet on the stovetop, you can also bake this delicious side dish in the oven. Here’s how.
Preheat the oven to 425º F. As the oven preheats, melt the butter in a 9×13 baking dish in the oven. Once the butter has melted, carefully swirl the baking dish to make sure the bottom and sides are well coated. Then, add the sugar, water, vanilla extract, and the optional seasonings (if using). Add the sweet potato slices and toss to coat. Bake until fork tender, about 1 hour, spooning the glaze over the sweet potatoes halfway through baking. Cover the baking dish with foil the last 30 minutes of baking.
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