Candied Sweet Mashed Potatoes Recipes

CANDIED SWEET POTATOES

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.

CANDIED MASHED SWEET POTATOES

Steps:

• Wrap sweet potatoes in foil and bake on 350 until done (approx. 1 hr).
• Allow sweet potatoes to cool in foil, this will loosen the skin so you can peel them by hand.
• Peel skin off potatoes.
• In a sauce pan combine - Butter, brown sugar, maple syrup, salt, cinnamon & cayenne pepper. Melt all ingredients.
• In a mixing bowl combine potatoes and cream.
• With a mixer whip potatoes and cream (I used a stand mixer).
• once the potatoes and cream have come together to the consistency of mashed potatoes, fold in the mixture from the sauce pan.
• Pour mixture into a baking dish.
• Top with marshmallows (optional).
• Bake on 350 for 45 minute.

CANDIED SWEET POTATOES

Steps:

• Preheat oven to 375°F Butter a 9 x 13-inch baking dish.
• In a medium saucepan, cover the potatoes with water; add the salt.
• Boil the potatoes until tender. Drain.
• Combine the potatoes, butter, sugar, pecans, cinnamon, cloves, nutmeg and maple syrup.
• Mix well, but leave a few chunks of whole potato.
• Pour into the baking dish and bake until browned, about 30 minutes.
• Remove from the oven and top with mini marshmallows.
• Continue to bake until marshmallows are lightly browned and melted; do not allow to burn.

CANDIED SWEET POTATOES

Steps:

• Heat the oven to 350 degrees F.
• Use 1 tablespoon of the butter to grease a 2 quart oven-proof baking dish.
• Peel the sweet potatoes and slice them 1/8-inch thick.
• Place 1/3 of the potatoes in the bottom of the baking dish. Season with salt and sprinkle over 1/3 of the pecans. Repeat 2 more times.
• Pour the coffee liqueur and cream over the potatoes. Spread the brown sugar evenly over the top and dot with the remaining butter.
• Cover the dish with aluminum foil and bake until the sweet potatoes are tender when poked with a sharp knife, about 50 to 60 minutes.
• Remove the dish from the oven and turn on the broiler.
• Remove the foil and cover the sweet potatoes evenly with the marshmallows.
• Put the dish under the broiler until the marshmallows are lightly browned, about 1 minute. Let cool a bit before serving.

CANDIED SWEET MASHED POTATOES

Steps:

• Heat enough salted water to cover sweet potatoes (1/2 teaspoons salt to 1 cup water).
• Add potatoes and cover.
• Heat to boiling; reduce heat.
• Boil until tender, approximately 30 to 35 minutes; drain.
• Slip off skins and mash potatoes.
• Cover to keep warm.
• Mix remaining ingredients in a 10 inch skillet.
• Over medium heat, cook, stirring constantly, until smooth and bubbly.
• Pour mixture over mashed sweet potatoes and stir gently until heated through.
• Note; If you prefer, you can slice the potatoes instead of mashing them after you have removed the skins.
• Add to skillet with sugar mixture and stir gently until potatoes are glazed.