Sees Candy Candied Sweet Potatoes Recipes

CLASSIC CANDIED SWEET POTATOES

Steps:

• Scrub sweet potatoes, but do not peel. Place potatoes in 3-quart saucepan. Add enough water just to cover. Heat to boiling; reduce heat to low. Cover and simmer 20 to 25 minutes or until tender. Drain; cool slightly. Slip off skins. Cut into 1/2-inch slices.
• Heat remaining ingredients in 10-inch skillet over medium heat, stirring constantly, until smooth and bubbly. Add potatoes. Gently stir until glazed and hot.

REALLY REALLY GOOD CANDIED SWEET POTATOES

Steps:

• Cover potatoes with water, bring to a boil.
• Lower heat and simmer for 25 minutes, until done.
• When cooled, peel and cut into chunks.
• Place in 2-qt baking dish.
• In small saucepan combine remaining ingredients, cook and stir until mixture boils.
• Pour over potatoes.
• Bake at 350°F for 40 minutes.

CLASSIC CANDIED SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place whole sweet potatoes in a steamer over a couple of inches of boiling water, and cover. Cook until tender, about 30 minutes. Drain and cool.
• Peel, and slice sweet potatoes lengthwise into 1/2 inch slices. Place in a 9x13 inch baking dish.
• In a small saucepan over medium heat, melt butter, brown sugar, water and salt. When the sauce is bubbly and sugar is dissolved, pour over potatoes.
• Bake in preheated oven for 1 hour, occasionally basting the sweet potatoes with the brown sugar sauce.

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

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.

CANDIED SWEET POTATOES

Steps:

• 1. Prepare sweet potatoes by peeling and cutting into chucks. Set aside.
• 2. Combine sugar, water, orange juice, butter and salt in a sauce pan. Bring to a boil and add sweet potatoes. Bring back to a boil then lower heat but maintain a simmer "boil" of syrup. Stir occassionally and baste the potatoes with sauce. Add the food coloring for visual effect. Cook until potatoes are tender (add more water if syrup is too thick). Serve!
• 3. Note: Double syrup recipe for a large batch of potatoes.

STOVETOP CANDIED SWEET POTATOES

Steps:

• Boil cut-up sweet potatoes until tender, about 10 minutes.
• Melt butter and brown sugar together in a frying pan until bubbly. Add orange juice and stir until smooth. Add the sweet potatoes and cook slowly, turning occasionally until caramelized, about 20 minutes.

STOVE TOP CANDIED SWEET POTATOES

Steps:

• Peel the potatoes and slice into 1 inch rounds or large chunks.
• Add to a large pot and boil the sweet potatoes until just fork tender - about 15 minutes.
• Remove from heat and immediately drain really well.
• Transfer the tender sweet potatoes to a large skillet or electric skillet.
• Add the remaining ingredients, brown sugar, butter & syrup. Place on medium heat until the butter and brown sugar melts and the mixture is thick and bubbly.
• Reduce heat to low and simmer for about 1 1/2 hours, basting every 10-15 minutes.

AIR FRYER STUFFED CANDIED SWEET POTATOES

Steps:

• Prick sweet potatoes with fork. Rub with oil and salt. Transfer to air fryer basket. Air fry at 400ºF for 40-45 minutes or until tender and cooked through. Let cool enough to safely handle.
• Cut sweet potatoes in half, lengthwise. Carefully scoop out the insides leaving the skins in tact. Transfer sweet potato filling to large bowl.
• Add butter, brown sugar, nutmeg. cinnamon and a pinch of salt to bowl. Mash until evenly combined.
• Spoon filling mixture back into skins. Top with pecans and marshmallows. Gently press the marshmallows down into the filling to prevent them from flying off.
• Air fry at 400ºF for 2-4 minutes depending how browned you want your marshmallows. Serve immediately.

SEES CANDY CANDIED SWEET POTATOES

Steps:

• 1. In large skillet melt butter & stir in brown sugar until well blended & almost boiling. Wisk in heavy cream (it will boil up furiously, so be careful!) Let simmer 15 minutes
• 2. Slice 1/2 chilled, peeled sweet potatoes into 9 × 13 pan, pour half caramel sauce over, then sprinkle with 1 cup miniature marshmallows. Add the rest of sweet potato slices over top & pour the rest of caramel sauce over. Sprinkle 1 more cup of miniature marshmallows over & place under broiler to brown marshmallows. Keep warm (20 min.) until ready to serve. Just before serving, sprinkle with chopped "See's Scotch Kisses" (marshmallows wrapped in caramel).