Sweet Potatoes Baked in Syrup (no sugar added)
This is our absolute favorite way to fix most sweet potatoes!
The best varieties to use: Georgia Jet, Nancy Hall (our favorite after they have set to cure for about 3 months), Bunch Porto Rican—any traditional type will work fine.
Wash and trim potatoes—we do not peel unless the skin is really ugly. A lot of the sugar seems to be in the peelings and they’re full of nutrients! No need to cut into smaller pieces unless the potatoes are really large.
Place in large kettle; fill kettle with water one-half to two-thirds the depth of the sweet potatoes.
Bring to a boil and cook until tender on a medium-high burner (test with a fork). Cooking too slow will mess up the texture of the final product.
Remove potatoes from kettle and place them in a single layer in an oiled baking dish.
Slice the top sides of the potatoes open.
Bake at 325 degrees F.
Continue boiling cooking water (while potatoes bake) until it reaches a light syrup consistency
Remove potatoes from oven and pour syrup over potatoes
Replace in oven to continue baking until they look like glazed sweet potatoes (about 1 1/2 to 2 hours)!