Candied Mashed Sweet Potatoes Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
• Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone, about 15 minutes. Drain, cool and peel.
• In a large saucepan over medium heat, combine margarine, brown sugar, 2 cups marshmallows, cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
• Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
• Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows. Return to oven and bake until marshmallows are golden brown.

Steps:

• Heat enough salted water to cover sweet potatoes (1/2 teaspoons salt to 1 cup water).
• Add potatoes and cover.
• Heat to boiling; reduce heat.
• Boil until tender, approximately 30 to 35 minutes; drain.
• Slip off skins and mash potatoes.
• Cover to keep warm.
• Mix remaining ingredients in a 10 inch skillet.
• Over medium heat, cook, stirring constantly, until smooth and bubbly.
• Pour mixture over mashed sweet potatoes and stir gently until heated through.
• Note; If you prefer, you can slice the potatoes instead of mashing them after you have removed the skins.
• Add to skillet with sugar mixture and stir gently until potatoes are glazed.

Steps:

• Peel and slice sweet potatoes. Put in a large pot of lightly salted water. Bring to a boil. Boil 5 minutes, drain and cool. Put sweet potatoes into a 2 quart casserole, dot with the butter. Mix sugar with next 8 ingredients and mix well. Sprinkle over sweet potatoes. Pour orange juice and lemon juice over sweet potatoes. Cover with the sliced oranges. Bake in a preheated 350-degree oven for 45 minutes to 1 hour.

Steps:

• Heat the oven to 350 degrees F. Use 1 tablespoon of the butter to grease a 2 quart flameproof baking dish.
• Peel the sweet potatoes and slice them 1/8-inch thick. Place 1/3 of the potatoes in the bottom of the baking dish. Season with salt and sprinkle over 1/3 of the pecans. Repeat 2 more times. Pour the coffee liqueur and cream over the potatoes. Spread the brown sugar evenly over the top and dot with the remaining butter. Cover the dish with aluminum foil and bake until the sweet potatoes are tender when poked with a sharp knife, about 50 to 60 minutes. Remove the dish from the oven and turn on the broiler. Remove the foil and cover the sweet potatoes evenly with the marshmallows. Put the dish under the broiler until the marshmallows are lightly browned, about 1 minute. Let cool a bit before serving.

Steps:

• Wrap sweet potatoes in foil and bake on 350 until done (approx. 1 hr).
• Allow sweet potatoes to cool in foil, this will loosen the skin so you can peel them by hand.
• Peel skin off potatoes.
• In a sauce pan combine - Butter, brown sugar, maple syrup, salt, cinnamon & cayenne pepper. Melt all ingredients.
• In a mixing bowl combine potatoes and cream.
• With a mixer whip potatoes and cream (I used a stand mixer).
• once the potatoes and cream have come together to the consistency of mashed potatoes, fold in the mixture from the sauce pan.
• Pour mixture into a baking dish.
• Top with marshmallows (optional).
• Bake on 350 for 45 minute.

Steps:

• Put all the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until very tender, about 15 minutes.
• Drain the potatoes; return to the saucepan over low heat. Cook until any remaining water evaporates, about 2 minutes. Add the cayenne, 1/2 teaspoon salt and all but 2 tablespoons butter; mash with a potato masher until smooth. Gradually mash in the milk until creamy. Season with black pepper; transfer to a serving dish.
• Melt the remaining 2 tablespoons butter in a skillet over medium heat until just beginning to brown, 3 to 5 minutes. Stir in the pecans; cook until lightly toasted, 1 to 2 minutes, then remove from the heat. Stir in the brown sugar; pour over the mashed potatoes.

Steps:

• Preheat the oven to 400 degrees F. Pierce the sweet potatoes 2 or 3 times with a fork. Bake in a roasting pan for 45 to 60 minutes, until tender. Cut the potatoes in half, lengthwise. Hold the sweet potatoes with a potholder or towel and scoop out the potato flesh into a food mill or ricer.
• In a medium saucepan, heat the butter, syrup, zest, and vinegar over medium heat. Remove from the heat and mash the sweet potatoes in the pan. Stir to combine evenly. Season to taste with salt and pepper. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place sweet potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain.
• Place 1/2 of the sweet potatoes in a medium mixing bowl. Mash, then mix in condensed milk, butter, and cinnamon. Add remaining sweet potato cubes and sprinkle in all but 1 tablespoon brown sugar; stir gently to combine but not so much that the sugar dissolves. Transfer potato mixture to a 2-quart baking dish, top with marshmallows, and sprinkle remaining brown sugar on top.
• Bake in the preheated oven until marshmallows are golden brown, 10 to 15 minutes.

Steps:

• Peel and slice sweet potatoes into sticks about 1 inch thick (like fat french fries).
• Place in a large pot and add water until barely covered.
• Add orange, sugar, and seasonings to taste.
• Cook until crisp-tender: bring to a boil, reduce heat, boil gently for 5 to 8 minutes. (Nothing mushy here. There should still be some resistence in the bite.).
• Serve in syrup (cooking liquid). It's so pretty with the orange slices floating in it.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain. Transfer drained sweet potatoes to a baking sheet.
• Bake sweet potatoes in the preheated oven until dried, 3 to 4 minutes; transfer to a mixing bowl.
• Mash sweet potatoes with a potato masher until no large lumps remain; add sugar, allspice, and cinnamon. Continue mashing potatoes until evenly seasoned; spoon into a casserole dish. Spread miniature marshmallows in an even layer over the sweet potato mixture.
• Bake in oven until marshmallows just begin to brown, 10 to 15 minutes.
• Switch oven to broil; cook under broiler for 1 minute.

Steps:

• Preheat oven to 350°F. Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use. (Can be made up to 2 days ahead. Keep refrigerated.)
• Butter 13x9x2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander 15 minutes. Purée sweet potatoes in processor.
• Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in puréed sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture.
• Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve.

Steps:

• Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil. Cook 15 minutes, or until tender but firm. Drain, and set aside.
• In a large skillet over low heat, melt the butter. Stir in the brown sugar, brandy, and salt. Add the sweet potatoes, and stir to coat. Cook, stirring gently, until sweet potatoes are heated through and well glazed.

Steps:

• Preheat oven to 375°F.
• Mix 1/4 c brown sugar, orange juice and 1 tsp of pumpkin spice mix in a large bowl.
• Add sweet potatoes, toss to coat.
• Transfer to a 9X13 baking dish, dot with 2 tbsp butter.
• Cover with aluminum foil and bake for 45 min until tender.
• Meanwhile, mix flour, remaining brown sugar and 1/2 tsp pumpkin spice mix in a medium bowl.
• Cut in the remaining 2 tbsp butter with a fork, until crumbly.
• Stir in pecans and marshmallows.
• Remove casserole from oven, stir gently to coat potatoes with syrup, top with marshmallow crumb topping.
• Bake uncovered for another 7-10 min, or until potatoes are tender and topping golden brown.

Steps:

• Cover potatoes with water, bring to a boil.
• Lower heat and simmer for 25 minutes, until done.
• When cooled, peel and cut into chunks.
• Place in 2-qt baking dish.
• In small saucepan combine remaining ingredients, cook and stir until mixture boils.
• Pour over potatoes.
• Bake at 350°F for 40 minutes.