CANDIED SWEET POTATOES

Preparation Time:  15 Minutes                              

Cooking Time:  20 Minutes

Make Ahead:  You can make these
delicious potatoes up to 4 hours
ahead.  Refrigerate until ready to
bake.

Serves 6

This is a great holiday side dish for either
roast turkey or baked ham.

SHOPPING LIST

Sweet Potatoes, Orange, Apricot Halves, Pecans, Miniature Marshmallows,
Brown Sugar, Cornstarch, Cinnamon, Butter, Salt

INGREDIENTS

1 can whole sweet potatoes, drained (16 ounce size)
1 can apricot halves (15 1/4 ounce size)
1 cup packed light brown sugar
1 1/2 tablespoons cornstarch
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/2 teaspoon grated orange peel
2 tablespoons butter or margarine
3/4 cup chopped pecans
1 1/2 cups miniature marshmallows

  1. Preheat oven to 375 degrees.  Cut sweet potatoes lengthwise and arrange in a small baking dish.
  2. Drain the apricots and reserve 1/3 cup of the syrup.  Combine brown sugar and cornstarch in a small saucepan.  Stir in salt, cinnamon and orange peel, stir in reserved apricot syrup.
  3. Bring syrup mixture to a boil stirring continually over a medium heat.  Boil, stirring continually for 2 minutes.  Stir in apricots, butter and pecans.
  4. Spoon  the apricot mixture over the sweet potatoes and sprinkle with marshmallows.  Bake until the marshmallows are puffed and golden brown (about 20 minutes) and serve immediately.

VARIATION

For a different flavor add 1/4 teaspoon ground ginger with the salt, cinnamon and orange peel.

EXPRESS COOKING

If you only have large marshmallows on hand, just snip 10 or 12 into smaller pieces with a pair of scissors to equal 1 1/2 cups of miniature marshmallows.

MONEY SAVING TIPS

If you have leftover marshmallows, you know they tend to dry out and harden quickly.  Store the leftovers in a tightly sealed plastic bag in the freezer to keep them fresh.

         

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