Header is editable on language level pages and above in content hierarchy (this text is being shown in edit mode only)

Caramel Candied Sweet Potatoes

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 11  Minutes

Ingredients

  Amount Per Serving % DV *
Calories420
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium700 mg29% DV
Total Carbohydrates101 g34% DV
Dietary Fiber7.0 g28% DV
Sugars58 g
Protein6 g
Vitamin A640% DV
Vitamin C20% DV
Calcium0 mg10% DV
Iron8% DV
  Amount Per Serving % DV *
Calories420
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium700 mg29% DV
Total Carbohydrates101 g34% DV
Dietary Fiber7.0 g28% DV
Sugars58 g
Protein6 g
Vitamin A640% DV
Vitamin C20% DV
Calcium0 mg10% DV
Iron8% DV
  • 6 medium sweet potatoes or yams* (about 2 pounds)
  • 1/2 cup HERSHEY'S Caramel Topping
  • 2 to 3 tablespoons orange juice
  • 1/2 teaspoon salt

Directions

  • 1. Scrub sweet potatoes, but do not peel. Place potatoes in medium saucepan; add just enough water to cover. Heat on medium high until water boil; reduce heat to low. Cover and simmer 20 to 25 minutes or until potatoes are tender. Drain water; cool several minutes. Slip off skins. Cut into 1/2-inch pieces; set aside.
  • 2. Stir together caramel topping, orange juice and salt in 10-inch skillet. Heat over medium heat, stirring constantly, until mixture begins to boil. Continue to cook, stirring constantly, until mixture is slightly thickened and volume is reduced by about one third.
  • 3. Add sweet potatoes. Gently stir until glazed and hot. Garnish as desired. 4 servings.
  • *2 cans (about 15 oz. each) sweet potatoes in syrup may be substituted for the fresh sweet potatoes. Skip step 1. Drain potatoes and slice into 1/2-inch pieces. Proceed as above.

Our Best Baking Tips

Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.

Read the Blog