Mamas Candied Sweet Potatoes Recipes

Steps:

• Boil sweet potatoes for 30 minutes. Let potatoes cool and then peel. Cut into quarters.
• Place in a large saucepan and add butter, orange juice, syrup and sugar.
• On top of stove cook at low heat for about 1 3/4 hours to glaze potatoes. Tilt saucepan often to coat all potatoes. Place oranges slices in pot 30 minutes before serving. (She never used a crock pot, but I bet it would work as well.) Freezes well -- just reheat and serve.

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.

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:

• 1. In a medium saucepan, add potatoes and 1/2 tsp salt, cover with water. Bring to boil, then reduce to simmer. Cook until fork tender and drain. In another saucepan, add the butter, brown sugar, pinch salt, pineapple juice, cinnamon and nutmeg. Bring to a boil and simmer until thickened some - won't be real thick, more like a glaze. If you want a thicker glaze, add a small amount of corn starch to the pineapple juice before adding. Once sauce is to desired thickness and potatoes are cooked. Add the drained pineapple to the glaze and cook until heated through. Stir in the vanilla. Gently toss the sweet potatoes with the glaze, being careful not to break up potatoes too much. Heat through for a few minutes and pour into a serving dish. Sprinkle with pecans if using. Serve immediately.

Steps:

• 1. In saucepan, cook sweet potatoes, liquid, and brown sugar over low heat about 20-30 minutes, until syrup forms and cooks down nice and thick. Stir occasionally to prevent sticking. You might want to cut some of the larger potato pieces into smaller chunks, but leave them chunky. My mother never mashed her sweet potatoes.
• 2. Place cooked sweet potatoes into a greased casserole to fit - usually about a 2-quart dish. Top evenly with the marshmallows. They should be nice and thick and cover the potatoes well. Use more than half the bag if you need to.
• 3. Bake at 350 degrees about 20-25 minutes, until marshmallows are puffed and browned. May serve hot, or allow to cool to room temperature (that's usually how we had them, because they would have to sit out while the dressing and other dishes were in the oven).

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:

• In a large pot, boil sweet potatoes in their jackets in water to cover until fork-tender, 20 to 45 minutes depending upon their size. Drain and cool.
• Heat oven to 450 degrees. Peel potatoes and slice into 1/2-inch-thick rounds. Place in a 9-by-13-inch baking dish or 2-quart gratin dish, overlapping slices to fit in one layer.
• In a small saucepan, melt butter. Whisk in sugar and salt until smooth. Pour evenly over the potatoes. Bake until potatoes look shiny and glazed, 25 to 30 minutes. Serve hot or warm.