Candied Sweet Potatoes with Sherry Syrup (Minatamis na Kamote)

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January 7, 2009

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Presenting candied sweet potatoes a week after the holidays~a tad too late, you say. Well, not exactly. First, according to Wikepidia, sweet potatoes are only distantly akin to the fibrous yams customarily served for Christmas dinner. Second, in the Philippines, these tuberous roots are not eaten alongside meat like the traditional ham and candied yams pairing here in the US. I am more accustomed to candied sweet potatoes as a sweet dessert or as an in-between-meal snack than as a side dish.

Candied Sweet Potato with Sherry Wine Sauce

This is a very easy-to-make version of the minatamis na kamote I’ve enjoyed growing up in the Philippines. The recipe, however, is given a grown-up twist by the addition of sherry. You can substitute yams or even pumpkin but japanese sweet potatoes, which you can identify by its red-hued skin and pale flesh, are what I recommend.

 

Makes 4 Servings

Ingredients

3 to 4 large japanese sweet potatoes
2/3 cup turbinado raw cane sugar
1/4 cup sherry wine
1/8 tsp pumpkin pie spice
1 to 2 tbsps butter

Procedure

Peel sweet potatoes and cut into 2 x 2 -inch cubes. Rinse with cold water and drain well.

In a wide baking dish, arrange sweet potato cubes in a single layer. Dust and toss with pumpkin pie spice.

Sprinkle sugar over sweet potatoes. Distribute dollops of the butter over sugar. Drizzle in sherry wine. Cover dish with foil.

Bake in a 375 F oven until sweet potatoes are tender. Remove foil and continue to bake until syrup is thickened and reduced, and sweet potatoes are caramelized. Serve warm.

 

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Written by Lalaine · Filed Under A Touch of Buzz, Potatoes and Grains, Sweets and Treats 

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