CANDIED SWEET POTATOES
It's hard to imagine a Thanksgiving feast without a bowl of glossy, candied sweet potatoes with pecans. Plus, we've mastered a genius trick that makes peeling these sweet spuds a breeze. When you boil the potatoes with their skins on, you can peel and slice them with ease after they've cooled. So you can put away your vegetable peeler and let the hot water do the heavy lifting. Cooking the potatoes brings out their natural sweetness, which is well complemented by the mixture of cinnamon, nutmeg, apple juice, brown sugar and butter. Together, all these ingredients add up to complex flavor. They introduce a bit of spice and acidity, which tames the sweetness in this dish and keeps it from becoming cloying. Chopped pecans and Honey Nut Cheerios™ make for a crispy topping that perfectly contrasts with the soft texture of the candied sweet potatoes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- In 4-quart saucepan or Dutch oven, place potatoes; add enough water just to cover potatoes. Heat to boiling. Reduce heat to low; cover and simmer 20 to 25 minutes or just until potatoes are tender. Drain; rinse with cold water to cool slightly.
- Heat oven to 350°F. Spray 2- to 2 1/2-quart shallow casserole with cooking spray. Remove skins from sweet potatoes. Cut into 1/2-inch slices; place in casserole.
- In 1-quart saucepan, heat brown sugar, cornstarch, salt, cinnamon, nutmeg, apple juice and 2 tablespoons butter to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute. Pour mixture over potatoes. In small bowl, mix topping ingredients until crumbly. Sprinkle evenly over sweet potatoes.
- Bake uncovered 15 to 20 minutes or until bubbly.
Nutrition Facts : Calories 240, Carbohydrate 43 g, Cholesterol 10 mg, Fat 1, Fiber 4 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 24 g, TransFat 0 g
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Ireen Mwandi
[email protected]These candied sweet potatoes were the perfect combination of sweet and savory. I love the way the brown sugar caramelizes on the outside of the potatoes.
Mohd Imran
[email protected]Meh.
Arounddool hachey
[email protected]These sweet potatoes were a bit bland. I think I would add some spices next time, like cinnamon or nutmeg.
Hadley Palmquist
[email protected]I'm not a huge fan of sweet potatoes, but these were actually really good. The glaze was delicious and the potatoes were cooked perfectly.
Irfan Bhatti
[email protected]These candied sweet potatoes were a perfect side dish for our holiday meal. They were easy to make and everyone enjoyed them.
Akimul Official
[email protected]Not bad, but not great either. The sweet potatoes were a bit dry and the glaze was too runny.
Teniola adekunle
[email protected]These sweet potatoes were a bit too sweet for my taste. I think I would reduce the amount of brown sugar next time.
Iasmalkhan Iasmalkhan
[email protected]I made these candied sweet potatoes for Thanksgiving and they were a huge hit! Everyone loved them. They were perfectly caramelized and had just the right amount of sweetness.
Tina Mae Mills
[email protected]These candied sweet potatoes were a real treat! They were so easy to make and tasted amazing. I will definitely be making them again.
Gregory Reagan
[email protected]Easy to follow recipe with great results. The sweet potatoes were cooked evenly and had a lovely glaze. I added a bit of extra brown sugar for a sweeter flavor.
Lethabo Junior
[email protected]Absolutely delicious! The candied sweet potatoes turned out perfectly. They were sweet and caramelized on the outside, and soft and tender on the inside. I served them with a dollop of whipped cream and a sprinkle of cinnamon, and they were a hit wit