Preheat oven to 375. Place sweetpotatoes and broth (add a bit of water to cover if necessary) in a casserole dish and cook until tender.
Drain cooked sweetpotatoes reserving the broth. Add potatoes to skillet.
In a small saucepan bring sugar, brandy and butter to a boil whisking constantly. Cook to dissolve sugar and pour over sweetpotatoes. Stir to coat. Add reserve broth as necessary.
Serve with craisins if desired.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/brandied-candied-sweet-potatoes-for-sundaysupper/