Maple Brown Sugar Sweet Potatoes

cooking sweet potatoes

Sweet Potatoes Cooking

Sweet potatoes or yams are a holiday tradition for most people at Thanksgiving.  Many people make mashed yams with marshmallows, but my family has a different holiday tradition.  This recipe works great for either sweet potatoes or yams.  The photo is sweet potatoes, but if you want the bright orange color use yams.   Sweet potatoes and yams taste great no matter what you do to them, these just have a little extra sweetness that really adds to the flavor.  These are also really easy to make and don’t take any specific amounts of anything.


sweet potatoes or yams  (about 1 for every 2 people)


brown sugar

maple syrup

One to two days ahead of serving: Boil sweet potatoes or yams whole and with peel on until they are cooked through, but still firm enough to hold their shape when sliced.  Chill in the refrigerator until needed.

Day of Serving: Remove peel from sweet potatoes.   Slice each potato into thick slices.  If doing this ahead of time, place slices into covered dish and return to refrigerator until ready to use.

Cooking:  Cook these just before serving.  Heat non-stick frying pan on med-med hi heat.  Drop enough butter into the hot pan that it will cover entire bottom of pan when melted and add brown sugar and syrup to taste, in amounts more or less equal to the amount of butter used.  For a large frying pan about 1 1/2 tablespoons of each per batch works out pretty well. Mix sugar and syrup into melting butter and add sweet potato slices one layer thick on bottom of pan.  Adjust heat so potato slices brown without burning.  Flip over when first side is done.  If there is no butter mix left after cooking the first side you didn’t use enough.

After cooking one batch, wipe any remaining butter/syrup/sugar mix out of pan with paper towels before cooking another batch because leftover syrup will burn onto the bottom of the pan.  If there is more left than can be easily wiped out you used too much.  Add new butter and mix with fresh brown sugar and syrup to fry next batch.  Flip over when first side browns and remove from pan when second side browns.  Wipe pan clean and repeat for any remaining sweet potatoes or yams until all are cooked.

Serve warm for a tasty holiday treat.  My favorite part of the Thanksgiving meal.


About LBcruiseshipblogger

MyCruiseStories blog tells stories about adventures in cruising on ships big and small. Things to do onboard and in port. Anything connected to cruising. Also food, travel, recipes, towel animals, and the occasional random blog.
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2 Responses to Maple Brown Sugar Sweet Potatoes

  1. Ralph says:

    Happy Thanksgiving LB 😀 ❤

  2. chris says:

    Also my favorite part. Might need a whole potato for me.

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