Dot’s Candied Cast Iron Sweet Potatoes
A few weeks after my now husband and I started dating, his parents decided to come to Nashville for
Thanksgiving. I did my best to make all the preparations perfect, from smoked turkey and mom’s
stuffing to decadent chocolate pies and buttery rolls. Although we had only dated for a few short weeks,
we both already knew our lifetime together was just beginning.
One side dish I knew I had in the bag was my sweet potatoes. I made them just like my mom did, canned
potatoes, slightly mashed with an obscene amount of gently toasted marshmallows pillowed on top. As
we started to pass the plates during our meal, I noticed that everyone politely declined this particular
dish, which left me to question my entire life but also wonder what I did wrong. My husband, who is not
known to mince words, quickly informed me they were not as good as his moms. I was crushed, but
curious.
The following month we went to his home, and I was then introduced to this dish. And I got it. And I
knew my relationship with sweet potatoes would never be the same. I hope your feelings are mutual.
2-3 Lbs. Sweet Potatoes
12 Tbsp Butter
1 ½ C Brown Sugar
1 tsp sea salt, plus more for finish
1. Place sweet potatoes in a large stockpot and cover with water and a tight-fitting lid. Bring
potatoes to a boil and boil for 10 minutes. Meanwhile, preheat the oven to 375 degrees.
2. Remove potatoes from water, drain, and rinse with cold water until potatoes are cool enough to
handle.
3. Using a paring knife, peel the skin off the potatoes and remove any blemishes.
4. Cut the potatoes into third inch slices and place the slices into a large cast iron pan.
5. Sprinkle brown sugar, 1 tsp of salt, and butter cut into slices over sweet potatoes.
6. Place the pan on a stovetop set to medium high heat. As the pan starts to warm, gently stir
potatoes to allow butter to sink to the bottom of the pan and a light syrup to form. Cook
potatoes for 10 minutes, making sure potatoes are lightly coated and butter is melted.
7. Remove from stovetop and place in a preheated oven. Cook for three, 20-minute intervals,
stirring between intervals. Potatoes will start to soften, and syrup will start to thicken. If your
syrup starts to get too thick, add an additional 2 Tbsp of butter.
8. Remove pan after one hour and lightly sprinkle with a finish of salt. Potatoes can be made a day
ahead and warmed in the oven just before service.
A few weeks after my now husband and I started dating, his parents decided to come to Nashville for
Thanksgiving. I did my best to make all the preparations perfect, from smoked turkey and mom’s
stuffing to decadent chocolate pies and buttery rolls. Although we had only dated for a few short weeks,
we both already knew our lifetime together was just beginning.
One side dish I knew I had in the bag was my sweet potatoes. I made them just like my mom did, canned
potatoes, slightly mashed with an obscene amount of gently toasted marshmallows pillowed on top. As
we started to pass the plates during our meal, I noticed that everyone politely declined this particular
dish, which left me to question my entire life but also wonder what I did wrong. My husband, who is not
known to mince words, quickly informed me they were not as good as his moms. I was crushed, but
curious.
The following month we went to his home, and I was then introduced to this dish. And I got it. And I
knew my relationship with sweet potatoes would never be the same. I hope your feelings are mutual.
2-3 Lbs. Sweet Potatoes
12 Tbsp Butter
1 ½ C Brown Sugar
1 tsp sea salt, plus more for finish
1. Place sweet potatoes in a large stockpot and cover with water and a tight-fitting lid. Bring
potatoes to a boil and boil for 10 minutes. Meanwhile, preheat the oven to 375 degrees.
2. Remove potatoes from water, drain, and rinse with cold water until potatoes are cool enough to
handle.
3. Using a paring knife, peel the skin off the potatoes and remove any blemishes.
4. Cut the potatoes into third inch slices and place the slices into a large cast iron pan.
5. Sprinkle brown sugar, 1 tsp of salt, and butter cut into slices over sweet potatoes.
6. Place the pan on a stovetop set to medium high heat. As the pan starts to warm, gently stir
potatoes to allow butter to sink to the bottom of the pan and a light syrup to form. Cook
potatoes for 10 minutes, making sure potatoes are lightly coated and butter is melted.
7. Remove from stovetop and place in a preheated oven. Cook for three, 20-minute intervals,
stirring between intervals. Potatoes will start to soften, and syrup will start to thicken. If your
syrup starts to get too thick, add an additional 2 Tbsp of butter.
8. Remove pan after one hour and lightly sprinkle with a finish of salt. Potatoes can be made a day
ahead and warmed in the oven just before service.
