Best 11 Moms Candied Sweet Potatoes Pineapple Recipes

CANDIED SWEET POTATO WITH PINEAPPLE

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. Yields about 1/2 cup per serving.

CANDIED SWEET POTATOES WITH PINEAPPLE

Steps:

• Preheat your oven to 350°F.
• Scrub your sweet potatoes under running water, then place in a large stock pot.
• Cover the potatoes with water and place on the stove top over high heat. Bring to a boil and cook for about 20 minutes, or until just fork tender.
• Remove the potatoes and let cool.
• Once the potatoes are cool you should be able to peel off the skin with your hands.
• Trim the ends off of the potatoes and slice horizontally into 2″ rounds.
• Place the sweet potato rounds in a single later in a large casserole dish.
• Pour 1/2 cup of the pineapple juice from the can over the potatoes and sprinkle the brown sugar oven them evenly.
• Top with the pineapple slices and cherries.
• Cover with foil and bake for about 45 minutes, or until the potatoes are tender and the juices has thickened.

CANDIED SWEET POTATOES WITH PINEAPPLE

Steps:

• 1. Scrub outside skin of sweet potatoes. Place sweet potatoes in large pan, and cover with water. Place pan on med-high heat and cover with lid. Bring potatoes to a boil, turn down to med heat and cook until fork tender. When tender remove from water, set aside until cool enough to handle.
• 2. In small mixing bowl combine brown sugar, cinnamon, nutmeg, allspice and oranage zest. Set aside.
• 3. Preheat oven 350 degrees F. Place butter in 9x13 baking dish and place in oven to melt. Remove from oven when melted. Remove skins from sweet potatoes. Slice sweet potatoes into several slices lengthwise; layer potato slices in baking dish with melted butter. Sprinkle brown sugar mixture over sweet potato slices. Spoon crushed pineapple over brown sugar. Place in oven and bake until edges of pineapple begin to brown. Remove from oven and cover top with marshmallows. Return to oven and bake until marshmallows begin to brown. Keep an eye on marshmallows, as they will burn easily.

SWEET POTATO PINEAPPLE BAKE

Steps:

• In a large bowl, mash the sweet potatoes. Stir in the pineapple, pecans, brown sugar and butter. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 375° for 20 minutes. Sprinkle with marshmallows. Bake 5 minutes longer or until marshmallows are lightly browned.

MOM'S CANDIED YAMS WITH CARAMEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix sweet potatoes, pineapple, butter, brown sugar, salt, egg, and cinnamon together in a bowl. Pour half the sweet potato mixture into a 9x9-inch casserole dish. Pour caramel sauce over sweet potatoes; top with 1 cup marshmallows. Spread the remaining sweet potato mixture over marshmallow layer.
• Bake in the preheated oven for 30 minutes. Add the remaining 1 cup marshmallows and bake until marshmallows are golden brown, about 10 more minutes.

MY GRANDMA'S CANDIED YAMS WITH PINEAPPLE

Steps:

• Preheat the oven to 375 degrees F. Place the sweet potatoes in a 2-quart baking dish. Set aside.
• In a medium pot, melt the butter over medium-low heat. Add the sugar and stir until smooth. Drain the pineapple in a strainer, reserving the juice. Stir in about half the pineapple and half the pineapple juice; reserve the rest of the pineapple and juice for another use. Stir in the cinnamon, cloves and salt. Bring the mixture to a boil, remove from the heat and add the vanilla extract. Pour the mixture directly over the sweet potatoes.
• Cover the dish with aluminum foil and bake until the sweet potatoes are just tender, about 45 minutes. Remove the foil and continue to bake until the sweet potatoes are caramelized, 20 to 25 minutes more.
• Plate and serve immediately. Pour extra sauce from the bottom of the baking dish on top.

MAMA'S CANDIED SWEET POTATOES

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.

CLASSIC CANDIED SWEET POTATOES

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.

SWEET POTATO PINEAPPLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large soup pot, boil sweet potatoes whole until soft. Remove skins, and dice into bite-sized pieces.
• Mix sweet potatoes, crushed pineapple, light brown sugar, and butter in prepared baking dish.
• Bake for 45 minutes, or until casserole is mushy with no excess water in the dish.

PINEAPPLE SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch baking dish.
• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool. Peel and quarter.
• In a sauce pan, combine pineapple, sugar, cinnamon, ginger, nutmeg and cloves. Bring to boil and reduce heat.
• Arrange potatoes in a single layer in baking dish. Pour sauce over potatoes and bake for 45 minutes.

SWEET POTATOES ON PINEAPPLE RINGS

Steps:

• In a large bowl, combine the sweet potatoes, brown sugar, butter, salt, cinnamon and nutmeg. Place pineapple slices in a greased 13-in. x 9-in. baking dish. Top each slice with 1/4 cup sweet potato mixture and a marshmallow. Bake, uncovered, at 400° for 10-15 minutes or until heated through.