Food
Crispy Caramelized Sweet Potatoes
It took many tries to get the Crispy Caramelized Sweet Potatoes recipe we were looking for: candied sweet potatoes that were crisp, not mushy.
By Yankee Magazine|Nov 16 2021|
Coffee By Design | Portland, Maine
Photo Credit : Katherine Keenan
Served this for Thanksgiving this year, as I wanted something different for sweet potatoes. Everyone loved them!!!! Usually when I make the normal candied yams, only a tiny bit gets eaten. This time, almost the entire dish was gone!! Soooo awesomely good. A bit sweet, but not so much that it’s almost sickening. Plus, we all liked the texture a LOT better. I will never go back to the old way again!!
Would subbing corn starch (or potato starch) for the flour create a crisper texture? I think it does in frying, but not sure in this situation.
I don’t eat gluten, so I subbed the potato starch and it worked perfectly. All raves at my Easter dinner table.
How do you reheat this? Can it be made a day ahead?
Made this after watching the show, and then waiting until I had a couple of sweet potatoes to use. We loved it, and I tossed the tiny remainder into the microwave the next day and it was still yummy. Now I am just thinking I will make it for no reason other than I love it. Thanks!