Candied Sweet Potatoes With Rosemary Recipes

CANDIED SWEET POTATOES

Steps:

• Peel then slice the sweet potatoes into 1/2 inch thick slices. Place in a greased 9×13 inch or other 3 quart baking dish. Sprinkle salt on top and toss to coat. I just use nonstick spray to grease.
• Preheat oven to 375°F (191°C).
• Cut stick of butter in half. (Helps it melt easier.) Combine all the butter, water, maple syrup, brown sugar, cinnamon, nutmeg, and ginger into a medium saucepan over medium heat. Cook and stir until the butter has melted. Stop stirring and bring to a gentle boil. Boil for 2 minutes without stirring. Remove sauce from heat and stir in the vanilla extract. (And orange zest, if using.)
• Pour sauce over potatoes and toss to coat.
• Bake for 1 hour, stopping and stirring the sweet potatoes every 20 minutes. After the first 20 minutes, I cover the dish with aluminum foil so the potatoes bake evenly.
• Remove from the oven, sprinkle with rosemary and sea salt (if using), then cool uncovered for 10 minutes before serving. The sauce is thin right out of the oven but thickens as it cools.
• Cover and store leftovers in the refrigerator for up to 1 week. Sauce will be thick after refrigeration, but thins out as you warm the leftovers up. Simply warm in the microwave.

SOUTHERN CANDIED SWEET POTATOES

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.

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.

CANDIED SWEET POTATOES

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.

HONEY AND ROSEMARY SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil or parchment paper.
• Mix the olive oil, honey, rosemary, salt, and black pepper together in a large bowl, and stir the sweet potato cubes in the mixture to coat. Remove sweet potato cubes with a slotted spoon, and arrange in a single layer on the prepared baking sheet.
• Bake in the preheated oven until tender, about 45 minutes. Turn oven heat up to 450 degrees F (230 degrees C) and bake until browned, another 15 minutes.