Five Spice Glazed Sweet Potatoes Wwalnut Toffee Recipes
FIVE-SPICE GLAZED SWEET POTATOES W/WALNUT TOFFEE
Steps:
- 1. Prehaet oven to 400. Spread the sweet potatoe chunks in two 9x13 " baking dishes. Add 1 cup of water to each dish, cover w/foil & bake for about 25 mins, until tender. Pour off any remaining water from the baking dishes. 2. In a small saucepan, combine the brown sugar w/ the butter, five-spice powder & nutmeg & cook over moderate heat until it is melted & the mixture is bubbling, about 4 mins. Pour the mixture over the potatoes; stir to coat & season w/salt. Bake for @ 10 mins, basting a few times, until the potatoes are tender & nicely glazed. Sprinkle w/ Walnut Toffee & serve. Make ahead: The glazed
FIVE SPICE GLAZED SWEET POTATOES WITH WALNUT TOFFEE
Number Of Ingredients 7
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. Make Ahead The glazed sweet potatoes can be refrigerated overnight. Reheat before topping and serving.
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FIVE-SPICE GLAZED SWEET POTATOES WITH WALNUT TOFFEE …
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3/5 Total Time 1 hrServings 10-12
- 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.
- 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.
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