Chef Daniel Dobbs' take on the classic Southern side.
Ingredients
SERVINGS: 6-8 Serving(s)
- 5 pounds sweet potatoes, skin on
- 1 tablespoon unsalted butter
- 1 tablespoon dark brown sugar
- 2 ½ tablespoons salt
- ½ tablespoon pepper
Instructions
Cover sweet potatoes in water and bring to a boil. Simmer until potatoes are tender to the core, approximately 1 hour.
When the sweet potatoes are nearly done, combine the butter and brown sugar in a saucepan. Whisk constantly over medium-low heat until completely emulsified. The sauce will begin to look, taste and smell like a rich, buttery caramel.
Once sweet potatoes are tender, remove them from the pot and peel. You may want to wear gloves, as they will still be very hot. Put the peeled potatoes into a mixing bowl, and whisk in caramel mixture. Season to taste, and serve hot.
