**Candied Sweet Potato: A Delightful Treat for Any Occasion**
Sweet potatoes are a versatile and delicious vegetable that can be enjoyed in various ways. One popular way to prepare them is by candying them. Candied sweet potatoes are a delectable treat that is perfect for any occasion, from holiday gatherings to everyday snacks. This article offers three irresistible candied sweet potato recipes that cater to different tastes and preferences.
The first recipe, "Classic Candied Sweet Potatoes," provides a traditional approach to this timeless dish. It involves boiling sweet potatoes until tender, coating them in a sweet glaze made with butter, brown sugar, and spices, and then baking them until caramelized. The result is a comforting and nostalgic dish that is sure to bring back memories of family gatherings.
The second recipe, "Spiced Candied Sweet Potatoes with Pecans," takes the classic recipe a step further by adding a delightful blend of spices, such as cinnamon, nutmeg, and ginger, to the glaze. The addition of crunchy pecans adds a satisfying texture and nutty flavor, creating a sweet and savory combination that is sure to impress.
The third recipe, "Candied Sweet Potato Fries," offers a fun and unique twist on the traditional candied sweet potatoes. Sweet potato fries are coated in a sweet and tangy glaze made with honey, Dijon mustard, and balsamic vinegar, and then baked until crispy. These fries are a perfect appetizer or snack that is both sweet and savory, crispy and tender.
Each of these candied sweet potato recipes offers a unique and delightful experience, making them perfect for various occasions. Whether you prefer classic comfort food, a spiced-up twist, or a fun and crispy snack, these recipes have something for everyone. So, gather your ingredients, preheat your oven, and get ready to indulge in the sweet and irresistible flavors of candied sweet potatoes.
SWEET POTATO CUPCAKES, BROWN SUGAR CREAM CHEESE FROSTING, CANDIED PECANS
Steps:
- Preheat the oven to 350 degrees F. Line a cupcake pan with 18 paper liners, set aside.
- Make the sweet potato puree by processing the sweet potatoes in a food processor. Set aside. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg.
- In a large bowl, whisk together the butter, brown sugar, granulated sugar and eggs. Add the dry ingredients. Whisk in the sweet potato puree. Fill each cupcake in the prepared pan three-quarters full of batter.
- Bake until the tops spring back when touched and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool.
- To assemble: Frost the cupcakes with the Brown Sugar Cream Cheese Frosting. Sprinkle with the Candied Pecans.
- In a mixer fitted with the paddle attachment, beat the cream cheese until creamy. Add the butter and beat until well incorporated. Add the light brown sugar and beat until fluffy. Add the powdered sugar 1 cup at a time, beating until well incorporated. Add the vanilla extract and beat until combined.
- Preheat the oven to 300 degrees F. Spray a baking sheet with nonstick cooking spray.
- Beat the egg white in a bowl until frothy; whisk 4 teaspoons water and the vanilla extract into the egg. Stir the sugar, cinnamon and salt into the egg mixture. Add the chopped pecans, stir to coat completely. Spread the pecans onto the baking sheet. Bake the pecans, stirring about every 20 minutes, until the coating forms a glaze, about 1 hour. Allow to cool on the baking sheet.
SWEET POTATO PIE WITH CANDIED PECANS AND COCONUT
Extra-vibrant garnet yams lend bright color and silky texture to this special holiday pie. Regular sweet potatoes are also delicious in this recipe and just as sweet and moist, but the color of the filling will be a little more muted.
Provided by Food Network Kitchen
Categories dessert
Time 5h20m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- For the crust: Pulse the flour, sugar, salt and baking powder in the bowl of a food processor until combined. Add half of the butter and pulse until the mixture resembles fine cornmeal. Add the remaining butter and continue pulsing until no pieces are larger than peas. Add 2 tablespoons of the ice water and pulse until combined. Add just enough of the remaining 1 to 2 tablespoons ice water, a little at a time, and pulse until the dough just comes together and holds its shape when squeezed. Turn the dough out onto a large sheet of plastic wrap, gather into a disc and wrap well. Refrigerate until firm, at least 1 hour or up to overnight.
- Roll out the dough on a lightly floured surface to an 11-inch circle and fit it into a 9-inch pie plate. Crimp the edges and refrigerate the dough until chilled, about 20 minutes.
- Preheat the oven to 350 degrees F. Prick the bottom and sides of the crust several times with the tines of a fork. Fit a piece of aluminum foil over the crust and fill the foil with pie weights or dry beans. Bake until the edges of the crust are golden, 20 to 25 minutes. Remove the foil and weights, return the crust to the oven and continue to bake until the bottom of the crust is lightly golden and no longer shiny, 10 to 15 minutes longer. Cool completely.
- For the filling: While the crust cools, use a fork to prick the yams all over. Place them on a rimmed baking sheet and roast with the oven still at 350 degrees F until very soft, 45 minutes to 1 hour. Set aside until cool enough to handle. Peel and mash until very smooth; you should have about 2 cups. Transfer the mash to a medium bowl and add the cream, brown sugar, vanilla, allspice, ginger, salt and eggs. Whisk just until smooth. Gently tap the bottom of the bowl a few times to release any air bubbles.
- Pour the filling into the cooled crust and bake until the center of the pie is set and no longer shiny, 1 hour to 1 hour 10 minutes; if the edges of the crust brown too quickly, cover them loosely with foil. Transfer the pie to a wire rack to cool.
- For the topping: Heat the butter in a medium skillet over medium heat until melted. Stir in the brown sugar, vanilla and salt, stirring until the mixture starts to bubble. Stir in the pecans and cook until the nuts are toasted and have absorbed most of the buttery sugar mixture, 3 to 5 minutes. Remove from the heat and gently stir in the coconut. Spoon over the pie and press gently to adhere to the filling. Let stand at least 20 minutes to cool. Serve the pie with whipped cream if desired.
SWEET POTATO CHEESECAKE WITH CANDIED PECANS
Steps:
- To make the crust: Mix the graham cracker crumbs, sugar, and melted butter in a bowl. Using a tablespoon, press this mixture into a 10-inch springform pan, and chill for 30 minutes.
- Preheat oven to 350 degrees F. Bake crust for 10 minutes and allow to cool. Butter or spray a pan with vegetable spray.
- To make the cheesecake batter: Raise oven temperature to 450 degrees F.
- In the bowl of an electric mixer, place cream cheese. Use paddle attachment and beat until smooth. Continue to mix and add sugar and salt. Add the eggs 1 at a time, then add sour cream, flour, and spices. Lower speed and add sweet potato puree. Pour the batter into crust lined pan. Place a baking pan of hot water under cheesecake pan. Bake for 15 minutes at 450 degrees F, then lower temperature to 250 degrees F and bake an additional 1 1/2 hours or until cake center is firm.
- For candied pecans: Melt the sugar and cook until temperature reaches 310 degrees F. Stir in nuts until completely coated. Pour onto buttered baking pan. Try to keep the nuts in individual pieces or pulse in food processor for praline effect.
- Let the cake cool completely in pan on rack for 30 minutes, then wrap in plastic, still in pan, and refrigerate until completely chilled. Loosen pan sides and remove cheesecake. Carefully slice cake with knife dipped in hot water, then wiped. Garnish with candied pecans.
GRAMMA'S GLAZED CANDIED SWEET POTATO SLICES
This is the recipe my gramma used to make, passed down to my mom and all of my 7 siblings. It takes times so grab yourself a cocktail and relax. It's worth the wait! One potato generally is enough for 1-2 people. Select sweet potatoes that are uniform in diameter. I do not like to use really chubby ones. I prefer to use an electric frying pan because it has the most even cooking temperature.
Provided by Chicagoland Chef du
Categories Yam/Sweet Potato
Time 1h40m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Submerge potatoes in water. Bring to a boil & simmer until they are a cooked a little more than half way through. Check with a tooth pick.
- *** It is important to NOT overcook because they will continue to cook when simmering in the brown sugar glaze.
- When done boiling, pour off all the hot water and run cold water over them until they are cooled off. Do this as quickly as possible, running and changing the water until the potatoes are completely cold. This may take a few minutes. Drain. They can now rest for hours if need be.
- In an electric skillet, slowly melt butter until completely melted.
- Add enough light brown sugar to absorb all the butter.
- (I am not 100% of the amount listed above). Continue to use a low/medium heat until all the brown sugar melts and is no longer grainy. This can take up to an hour. You can let it bubble a bit around the edges but not too hard. Continually stirring w/ a spatula.
- In the mean time: peel your potatoes. I do this GENTLY with a paring knife.
- Slice thickly at least 3/4". If you cut them too thin, they will fall apart while cooking. Set aside in single layers.
- Once the sugar is ready & gooey, no longer grainy, place the slices, one by one, side by side, in the skillet. DO NOT move them around until ready to flip.
- When the edges of the slices are gathering a candy coating and darkening, flip them. The 2nd side will not take as long to cook.
- Gently lift out and place in a single layer on a warmed serving platter. I use a pie server to serve.
SWEET POTATO SOUFFLE W/CANDIED MAPLE BACON PRALINE
Candied Maple Bacon took this sweet potato souffle over the top with flavor. The hickory smoked bacon was sweet and crispy and added just the right about of flavor without over powering the potatoes. Perfect combination of flavors. Hope you enjoy as much as we did!
Provided by Diane Atherton
Categories Vegetables
Time 30m
Number Of Ingredients 16
Steps:
- 1. FOR SOUFFLE: Bake sweet potatoes if using fresh. Once tender, peel and mash. Combine all ingredients and mix thoroughly. Pour into a greased 8x11 inch-baking dish.
- 2. FOR PRALINE TOPPING: Combine topping ingredients. Dab over casserole.
- 3. Bake at 350 degrees for 30 to 40 minutes.
- 4. HOW TO BAKE SWEET POTATOES: Heat oven to 400° F. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes to 1 hour.
- 5. CANDIED MAPLE BACON Preheat oven to 350 degrees. Line a baking pan with foil and spray with PAM or grease. Lay strips of bacon in pan. Combine syrup and sugar; mix until sugar is somewhat liquid. Brush mixture on both side of the bacon. Bake for about 30 minutes until bacon is brown and crisp. Cool and crumble.
CANDIED SWEET POTATO CASSEROLE
Make and share this Candied Sweet Potato Casserole recipe from Food.com.
Provided by LizCl
Categories Low Protein
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine the brown sugar, orange juice, butter and salt in a saucepan; bring to a boil and cook over low heat 5 minutes.
- Arrange the sweet potatoes in a shallow baking dish and pour the syrup over them.
- Bake in a 375 degree oven for 40-45 minutes, basting a few times, until glazed.
- Remove casserole from oven; stir gently to coat sweet potatoes wirh syrup.
- Top with pecans and marshmallows.
- Increase oven temperature to 400 degrees and bake for another 7-10 minutes or until marshmallows are golden brown.
Nutrition Facts : Calories 382.8, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 359.7, Carbohydrate 81.6, Fiber 5.7, Sugar 48.9, Protein 3.2
WW 2 POINTS - CANDIED SWEET POTATO WITH PINEAPPLE
Make and share this Ww 2 Points - Candied Sweet Potato With Pineapple recipe from Food.com.
Provided by mariposa13
Categories Yam/Sweet Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425ºF.
- Coat a 2-quart casserole dish with cooking spray.
- Place potatoes in prepared dish.
- In a small bowl, combine crushed pineapple, Splenda and cinnamon; add to potatoes and toss until well mixed.
- Bake, stirring after 30 minutes, until sweet potato mixture is bubbly, about 45 minutes. 2 Points yields about 1/2 cup per serving.
Nutrition Facts : Calories 120.6, Fat 0.1, Sodium 62.8, Carbohydrate 28.9, Fiber 3.8, Sugar 10.2, Protein 1.9
CANDIED SWEET POTATO CASSEROLE
Make and share this Candied Sweet Potato Casserole recipe from Food.com.
Provided by txzuckerbaeckerin
Categories Low Protein
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 9
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.
CANDIED PECAN SWEET POTATO MUFFINS
Sweet potatoes provide a flavorful addition to these warm nutty muffins made using Gold Medal® all-purpose flour - a tasty bread recipe.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups; spray paper cups with cooking spray.
- In large bowl, mix flour, sugar, baking powder, baking soda, orange peel, ginger, salt and nutmeg. Stir in mashed sweet potatoes, butter, vanilla and egg. Divide batter among muffin cups. Sprinkle evenly with pecans.
- Bake 24 to 26 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Serve warm.
Nutrition Facts : Calories 220, Carbohydrate 37 g, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 390 mg
CANDIED SWEET POTATO
Provided by Elizabeth Andoh
Categories Side Vegetarian Sweet Potato/Yam Healthy Soy Sauce Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Combine the sugar, vegetable oil, water, soy sauce, vinegar, and salt in a skillet just large enough to hold the sweet potato chunks in a single layer. Place over medium-high heat and bring to a simmer. Arrange the sweet potatoes in the pan in a single layer and cover with a circle of parchment paper to keep the surface moist. Lower the heat to maintain a very gentle simmer and cook for 2 minutes. Cover the skillet with a lid (keep the parchment in place) and cook for another 2 to 3 minutes, or until the potatoes are tender. A toothpick inserted into the thickest part of a piece should meet no resistance. If the chunks are not yet tender, add a bit more water and simmer for another minute or two. Check to make sure the sugar doesn't burn.
- Once the potatoes are tender, remove the lid and parchment and jiggle the skillet to allow the potato chunks to roll around in the rapidly reducing glaze (the vinegar, by the way, will keep the sugar from seizing after the glaze has cooled). After 6 minutes or so, the water and oil in the skillet will have separated and most of the water will have evaporated, enabling you to remove the lightly glazed sweet potato chunks with little or no oil clinging to them.
- Transfer the glazed chunks to a plate, spreading them out in a single layer. Sprinkle with the black sesame seeds. Let cool to room temperature before serving. They keep at cool room temperature for 6 to 8 hours. If you will be keeping them longer, place them in a covered container and refrigerate for up to 2 days. For optimal texture, bring the potatoes back to room temperature before serving.
Tips:
- For best results, use orange-fleshed sweet potatoes, as they are naturally sweeter and have a more vibrant color.
- Use a sharp knife to peel the sweet potatoes to avoid wasting any of the flesh.
- Cut the sweet potatoes into evenly sized pieces so that they cook evenly.
- If you don't have a candy thermometer, you can test the syrup by dropping a small amount into a bowl of cold water. If the syrup forms a soft ball, it is ready.
- To prevent the candied sweet potatoes from sticking together, toss them in a little powdered sugar.
Conclusion:
Candied sweet potatoes are a delicious and versatile treat that can be enjoyed in many different ways. They can be served as a side dish, a dessert, or even a snack. They are also a great addition to holiday meals. With their sweet and slightly chewy texture, candied sweet potatoes are sure to be a hit with everyone who tries them. Whether you are looking for a quick and easy snack or a special treat for a holiday meal, candied sweet potatoes are a great option. With just a few simple ingredients and a little bit of time, you can create a delicious and festive dish that everyone will love.
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