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  • Writer's pictureTommy Centola

Candied Sweet Potatoes from Paul Prudhomme

I thought I would dust off my cookbooks and share a couple of recipes from the master of Cajun Cooking Paul Prudhomme. They are both potato side dishes.

1 pound unsalted butter

2 pounds sweet potatoes, peeled and coarsely chopped

2 cups water

1 cup sugar

1 cup packed dark brown sugar

2/3 unpeeled orange, sliced and seeded (stem sliced discarded)

2/3 unpeeled lemon. sliced and seeded (stem slice discarded)

2 sticks cinnamon

1 tablespoon vanilla extract

1/2 teaspoon ground mace

Heat utter in a 4-quart saucepan over high heat; when about half melted, add remaining ingredients. Stir, cover, and cook over high heat until mixture comes to a strong boil, about 10 minutes. Stir, then reduce heat and simmer covered for 20 minutes. Uncover and continue cooking until sweet potatoes are very tender, about 20 minutes, stirring occasionally. Remove from heat and discard cinnamon sticks. Serve immediately, undrained.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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