Candied Sweet Potatoes With Maple Syrup Recipes

Steps:

• To cook the sweet potatoes, wash them and prick all over with a fork. Wrap in foil and bake in a 375-degree oven until very tender. This can take anywhere from 50 minutes to 1 1/2 hours, depending upon the girth of the potato. Thinner ones cook more quickly. Cool. Peel just before using.
• Heat oven to 400 degrees.
• In a small pot, combine syrup, cider, butter, cinnamon, cloves and orange zest. Bring to a boil, then reduce heat and simmer until somewhat thickened, about 15 minutes. Pour syrup over sliced sweet potatoes and bake, uncovered, until bubbling and brown, 25 to 40 minutes.

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.

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.

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.

Steps:

• Place the sweet potatoes in a Dutch oven and cover with water. Cover and bring to a boil; boil gently 30-45 minutes or until potatoes can be easily pierced with the tip of a sharp knife. , While potatoes cool, preheat oven to 375°. When sweet potatoes are cool enough to handle, peel potatoes and cut into wedges. Place in an ungreased 11x7-in. baking dish. Sprinkle with brown sugar and cinnamon. Dot with butter; drizzle with corn syrup. , Bake, uncovered, 15-20 minutes or until bubbly, basting with sauce occasionally.

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.