Fast Candied Sweet Potatoes Recipes

Steps:

• Pour sweet potatoes with liquid into 2-qt. saucepan.
• Cook until heated through.
• Drain liquid.
• While sweet potatoes are heating, combine butter or margarine and brown sugar in 1-qt saucepan and cook until hot but not boiling.
• Add nuts to sauce, if desired, and pour over hot sweet potatoes.
• Stir just to coat.
• Serve immediately.
• One cup miniature marshallows may be added on top of dish just before serving and placed under the oven brouker until golden brown.

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:

• Peel the sweet potatoes and cut them into slices.
• Melt the butter in a heavy skillet and add the sliced sweet potatoes.
• Mix the sugar, cinnamon, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are "candied". They should be tender but a little hard around the edges. Also the sauce will turn dark. You will need to stir occasionally during the cooking. Stir in the vanilla just before serving. Serve hot.

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.

Steps:

• Drain off all but 1/4 cup liquid from potatoes.
• In medium saucepan melt butter.
• Add sugar and reserved liquid.
• Add potatoes.
• Stir to coat.
• Pour into medium casserole.
• Sprinkle with marshmallows.
• Add pecans if using.
• Put in oven and bake at 350 degrees till brown (30 minutes).