Candied sweet potatoes #2

Yield: 8 Servings

Measure Ingredient
6 mediums Sweet potatoes (about 4.5 pounds)
⅓ cup Brown sugar; firmly packed
½ cup Sugar plus
2 tablespoons Sugar
2 tablespoons All-purpose flour
1 teaspoon Ground cinnamon
¼ teaspoon Ground nutmeg
¼ teaspoon Ground allspice
¾ cup Pineapple juice
⅓ cup Light corn syrup
2 tablespoons Orange juice
¼ cup Butter or margarine
½ cup Chopped pecans

Cook sweet potatoes in boiling water 20-25 minutes or until fork-tender.

Let cool to touch; peel and cut potatoes lengthwise into ¼-inch slices.

Set aside.

Combine brown sugar and next 5 ingredients in a saucepan; stir in pineapple juice, syrup, orange juice and butter. Cook over medium heat about 10 minutes, stirring occasionally. Place half the sweet potatoes in a lightly greased 13x9x2-inch baking dish. Pour half the sugar mixture over sweet potatoes; repeat layers. Sprinkle with pecans. Bake at 350 degrees for 30 minutes or until bubbly. Yields 8-10 servings.




From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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