Candied Sweet Potatoes Southern Traditional Recipes

Steps:

• Melt butter in a large skillet over medium-low heat.
• While butter is melting, in a small bowl combine sugar, cinnamon, nutmeg and salt.
• Add sliced potatoes to melted butter and turn to coat.
• Sprinkle sugar mixture over potatoes, stir to coat.
• Cover skillet, reduce heat to low.
• Stirring occasionally, Cook for 50-60 minutes (depending on how thick you sliced your potatoes), or until potatoes are tender.

Steps:

• Peel the sweet potatoes and cut them into slices.
• Melt the butter in a heavy skillet and add the sliced sweet potatoes.
• Mix the sugar, cinnamon, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are "candied". They should be tender but a little hard around the edges. Also the sauce will turn dark. You will need to stir occasionally during the cooking. Stir in the vanilla just before serving. Serve hot.

Steps:

• Melt butter in a large skillet over medium-low heat. Add oranje juice and mix in until melted.
• While butter is melting, in a small bowl combine sugar, cinnamon, nutmeg and salt.
• Add sliced potatoes to melted butter and turn to coat.
• Sprinkle sugar mixture over potatoes, stir to coat.
• Cover skillet, reduce heat to low.
• Stirring occasionally, Cook for 50-60 minutes (depending on how thick you sliced your potatoes), or until potatoes are tender.

Steps:

• Scrub sweet potatoes, but do not peel. Place potatoes in 3-quart saucepan. Add enough water just to cover. Heat to boiling; reduce heat to low. Cover and simmer 20 to 25 minutes or until tender. Drain; cool slightly. Slip off skins. Cut into 1/2-inch slices.
• Heat remaining ingredients in 10-inch skillet over medium heat, stirring constantly, until smooth and bubbly. Add potatoes. Gently stir until glazed and hot.

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:

• Place the sweet potatoes into a large saucepan with enough water to cover. Bring to a boil, and cook over medium heat until tender, about 25 minutes. Drain water, and place potatoes in a large casserole dish.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the butter, brown sugar, red hot candies, and water. Pour over the sweet potatoes in the dish.
• Bake for 1 hour in the preheated oven, until sweet potatoes are soft, and the candies are melted. After this, you may top with marshmallows, and return the dish to the oven for 10 minutes to toast them.

Steps:

• Preheat oven to 375°F Butter a 9 x 13-inch baking dish.
• In a medium saucepan, cover the potatoes with water; add the salt.
• Boil the potatoes until tender. Drain.
• Combine the potatoes, butter, sugar, pecans, cinnamon, cloves, nutmeg and maple syrup.
• Mix well, but leave a few chunks of whole potato.
• Pour into the baking dish and bake until browned, about 30 minutes.
• Remove from the oven and top with mini marshmallows.
• Continue to bake until marshmallows are lightly browned and melted; do not allow to burn.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place whole sweet potatoes in a steamer over a couple of inches of boiling water, and cover. Cook until tender, about 30 minutes. Drain and cool.
• Peel, and slice sweet potatoes lengthwise into 1/2 inch slices. Place in a 9x13 inch baking dish.
• In a small saucepan over medium heat, melt butter, brown sugar, water and salt. When the sauce is bubbly and sugar is dissolved, pour over potatoes.
• Bake in preheated oven for 1 hour, occasionally basting the sweet potatoes with the brown sugar sauce.

Steps:

• Boil sweet potatoes in skins for 15 minutes, rinse with cool water and remove skins.
• Mix brown sugar and water in sauce pan, and boil together for 5-minutes, stirring frequently forming a syrup.
• Add butter and stir until dissolved. Add salt and remove from heat.
• Cut sweet potatoes in quarters lengthwise with cut side down in a.
• greased 9"x12" baking dish.
• Poor syrup mixture over the sweet potatoes, cover them and bake at a 350° F oven for 60-minutes.
• Baste sweet potatoes with syrup in the pan.
• Turn them over every 10-minutes.
• Remove from oven.
• Optional: serve with or without butter.