Fast Candied 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:

• 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:

• 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:

• 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.

Steps:

• Pour sweet potatoes with liquid into 2-qt. saucepan.
• Cook until heated through.
• Drain liquid.
• While sweet potatoes are heating, combine butter or margarine and brown sugar in 1-qt saucepan and cook until hot but not boiling.
• Add nuts to sauce, if desired, and pour over hot sweet potatoes.
• Stir just to coat.
• Serve immediately.
• One cup miniature marshallows may be added on top of dish just before serving and placed under the oven brouker until golden brown.

Steps:

• Drain off all but 1/4 cup liquid from potatoes.
• In medium saucepan melt butter.
• Add sugar and reserved liquid.
• Add potatoes.
• Stir to coat.
• Pour into medium casserole.
• Sprinkle with marshmallows.
• Add pecans if using.
• Put in oven and bake at 350 degrees till brown (30 minutes).

Steps:

• Place potatoes in a buttered 1 1/2 quart casserole.
• Combine brown sugar, butter, salt, and water; heat to dissolve sugar. Pour brown sugar syrup over sweet potatoes.
• Bake at 375F, basting frequently until bubbly.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Evenly arrange the sweet potato slices in the baking dish. Pour the juice over the potatoes. Sprinkle on the raisins.
• Bake in preheated oven 45 minutes, or until the potatoes are tender.

Steps:

• Boil cut-up sweet potatoes until tender, about 10 minutes.
• Melt butter and brown sugar together in a frying pan until bubbly. Add orange juice and stir until smooth. Add the sweet potatoes and cook slowly, turning occasionally until caramelized, about 20 minutes.

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:

• Combine butter, vanilla extract, and salt in a bowl. Mix brown sugar and white sugar together in another bowl.
• Layer potatoes and sugar mixture in the bottom of a slow cooker. Pour the butter mixture over the top.
• Cover and cook on Low until tender, about 6 hours.
• Remove 1/3 of the cooking liquid from the slow cooker and pour into a saucepan; whisk in cornstarch. Bring to a boil and cook until thick, about 5 minutes. Pour over potatoes and serve.

Steps:

• In heavy skillet, heat brown sugar and butter on low til melted an blended.
• Add sweet potatoes, turn until coated with sugar and butter.
• Add water, salt and cinnamon.
• Cover and cook slow on low about an hour or so.
• They are done when fork goes in easy.