Five Spice Glazed Sweet Potatoes Wwalnut Toffee Recipes

Steps:

• 1. Preheat the oven to 400°. Spread the sweet potato chunks in two 9-by-13-inch baking dishes. Add 1 cup of water to each dish, cover with foil and bake for about 25 minutes, until the sweet potatoes are barely tender. Pour off any remaining water from the baking dishes. 2. In a small saucepan, combine the brown sugar with the butter, five-spice powder and nutmeg and cook over moderate heat until the butter is melted and the mixture is bubbling, about 4 minutes. Pour the mixture over the potatoes, stir to coat and season with salt. Bake for about 10 minutes, basting a few times, until the potatoes are tender and nicely glazed. Sprinkle the walnut toffee over the potatoes and serve. The glazed sweet potatoes can be refrigerated overnight. Reheat before topping and serving. Line a baking sheet with parchment paper. In a medium saucepan, combine the sugar, water, corn syrup and butter and bring to a simmer. Cook over moderate heat, swirling the pan a few times, until a light caramel forms, about 4 minutes. Stir in the baking soda and salt. Remove the pan from the heat and stir in the walnuts. Quickly spread the toffee on the prepared baking sheet as thinly as possible. Let cool completely. Break into pieces and serve.

Steps:

• If using fresh sweet potatoes, place in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 25-40 minutes or until tender. Drain; cool slightly and peel. Cut into chunks., Preheat oven to 350°. Place sweet potatoes in a 2-qt. baking dish. In a small saucepan, combine butter, syrup, brown sugar and cinnamon; bring to a boil, stirring constantly. Pour over potatoes. , Bake, uncovered, 30-40 minutes or until heated through.