“A holiday tradition in our family. Parboiled and cooked off in butter and brown sugar gives a wonderful caramelized coating to the moist and tender sweet potato. Labor intensive but worth the love and time Mom put in.”
2hrs 5mins

Ingredients Nutrition


  1. Begin 2 hours before serving time.
  2. In a large dutch oven place sweet potatoes ,add enough cold water to cover potatoes.
  3. Over medium heat bring to a gentle boil. Boil for 25 minutes until skin is softened.
  4. Drain and cool to room temperature.
  5. Cut off ends and peel past yellow color and eyes.
  6. Slice into 3/4 inch slices.
  7. In a large non stick skillet low/medium flame,melt 4 tablespoons butter. Sprinkle 1/2 cup brown sugar over butter. Cook until just bubbling.
  8. Add sweet potato slices in one layer. Cook until deep orange color with lightly browned edges. 15 minutes first side,10 minutes second side.
  9. If more brown sugar/butter is needed add 2 tablespooons to 1/4 cup of brown sugar in between batches.

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