Stovetop Candied Sweet Potatoes With Pecans Recipes

Steps:

• Place the sweet potatoes in a large pot. Add enough cold water to cover by 2 inches. Add a generous pint of salt and bring to a boil over medium-high heat. Cook until the potatoes are slightly soft but still hold their shape, 10 to 12 minutes. Strain and place back in the pot.
• Combine the chicken broth and brown sugar in a 10-inch skillet over medium heat and cook until reduced by half, about 5 minutes. Add 3 tablespoons of butter, pumpkin pie spice, a generous pinch of salt and pepper, and stir to combine. Add the cooked sweet potatoes and gently toss to coat. Cook until the liquid has reduced down and is a syrupy consistency and the sweet potatoes are tender, about 5 minutes, making sure to stir every minute.
• In a large bowl combine the corn cereal, pecans, maple syrup, and 2 tablespoons melted butter and stir until combined. Set aside.
• Top the sweet potatoes with an even layer of marshmallows and let cook for 3 minutes to allow them to melt a bit. Top with the crunchy topping. Reduce heat to low and cook until marshmallows are completely melted, about 2 minutes.