Skip to content

Bringing Home the Bakin'

bake my cake and eat it, too

I’m so unapologetically turned off by the traditional marshmallow-topped sweet potatoes served on Thanksgiving.  Sweet potatoes are sweet enough as it is, and adding gelatinous sugar to the top seems entirely unnecessary.  These potatoes, while slightly sweetened, have much more of a “spiced” feel, letting the natural sweetness of the potatoes shine through.

Southern Candied Yams – Lawfully Wedded Wife

Ingredients (serves 8)

  • 6 c. cubed sweet potatoes
  • 1/4 c. butter
  • 1/3 c. brown sugar, packed
  • 1 T. molasses
  • 1 t. cinnamon
  • 1/4 t. ginger
  • 1/4 t. nutmeg


  1. Preheat oven to 350 degrees.
  2. Bring 1/2 c. water to a boil in a large pot over medium-high heat.
  3. Once the water is boiling, add in the sweet potato cubes and put the lid on. Allow the potatoes to steam for 10 minutes, or until the potatoes turn bright orange in color.
  4. While the potatoes are steaming, bring the oil, sugar, and spices to a simmer in a skillet over medium-low heat. Whisk together over the heat just until the sugar is dissolved and the mixture thickens.
  5. Remove the sauce from the heat and whisk in the molasses. Set aside.
  6. Drain the potatoes and place them in a large bowl.
  7. Pour the hot sauce over the drained potatoes. Gently mix with a spatula to coat the potatoes in sauce.
  8. Bake in a 350 degree oven for 30-45 minutes, or until the potatoes are tender and brown.
  9. Cool and serve.

Tags: , , , , ,

%d bloggers like this: