Moms Candied Sweet Potatoes Pineapple Recipes

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.

KEYSHAWN'S MOM'S CANDIED YAMS

Steps:

• Peel potatoes and cut into 2-inch cubes. Place potatoes in large pot, cover with sugar, brown sugar and butter cook over medium heat until potatoes are fork tender (about 20 minutes) but not mushy.

CANDIED PINEAPPLE SWEET POTATOES

Steps:

• 1. Preheat oven to 375 degrees. Peel sweet potatoes; cut into 1-1/4-inch chunks. Set aside.
• 2. Combine brown sugar, butter, cinnamon, cloves, nutmeg, and salt in a large bowl. Add sweet potatoes and pineapple; toss to coat. Place potato mixture in broiler-proof 3-quart baking dish.
• 3. Bake, uncovered, for 1 hour or until potatoes are fork-tender, stirring gently every 15 minutes. Remove from oven.
• 4. Position a rack 4-inches from the broiler, and preheat broiler.
• 5. Sprinkle marshmallows over potatoes. Place dish under the broiler and broil for about 1 minute or until marshmallows are golden brown. Let stand 5 minutes before serving.

CANDIED SWEET POTATOES WITH MAPLE SYRUP

Steps:

• Bring a pot of water to a boil; add sweet potatoes. Continue to boil until they are easily pierced with a knife, 15 to 20 minutes. Drain.
• While potatoes boil, preheat the oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray.
• Mash the potatoes thoroughly in a bowl. Mix cinnamon, salt, pepper, nutmeg, and allspice together and stir into the potatoes. Transfer to the prepared baking pan. Mix maple syrup and butter together and drizzle over top.
• Bake in the preheated oven until heated through, 5 to 10 minutes.

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.

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.

KEYSHAWN'S MOM'S CANDIED YAMS

Steps:

• Peel potatoes and cut into 2 inch cubes.
• Place potatoes in large pot, cover with sugar, brown sugar and butter cook over medium heat until potatoes are for tender (approx 20 mins) but not mushy.

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.

STOVETOP CANDIED SWEET POTATOES

Steps:

• Boil cut-up sweet potatoes until tender, about 10 minutes.
• Melt butter and brown sugar together in a frying pan until bubbly. Add orange juice and stir until smooth. Add the sweet potatoes and cook slowly, turning occasionally until caramelized, about 20 minutes.

MAPLE CANDIED SWEET POTATOES

Steps:

• Place the sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cook for 30-45 minutes or until potatoes can be easily pierced with the tip of a sharp knife. , When cool enough to handle, peel potatoes and cut into wedges. Place in an ungreased 15x10x1-in. baking pan. Combine the brown sugar, cinnamon and nutmeg; sprinkle over potatoes. Dot with butter; drizzle with syrup. , Bake, uncovered, at 375° for 25-30 minutes or until bubbly, basting with sauce occasionally.

MOM'S SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350°.
• Place a pot of water on the stove and bring the water to a boil.
• Peel and chop the potatoes into 1 inch cubes. Once the water is boiling put your potatoes in for 10 to 15 minutes or until the potatoes are soft.
• Place potatoes in a large bowl; add sugar, sweet and condensed milk, 3 tablespoons of melted butter, 1/2 teaspoon salt, and vanilla.
• Beat with a mixer at medium speed until smooth. Add eggs; beat well.
• Pour potato mixture into a 13 x 9 inch baking pan coated with cooking spray.
• To prepare topping, combine flour, brown sugar, and 1/8 teaspoon salt; stir with a whisk. Stir in 2 tablespoons melted butter.
• Sprinkle flour mixture evenly over potato mixture; arrange pecans evenly over top.
• Bake at 350° for 25 minutes or just until golden.
• Preheat broiler (remove casserole from oven).
• Broil casserole 45 seconds or until topping is bubbly. Let stand a little bit before serving.