Candied sweet potatoes #2
8 Servings
Ingredients
| Quantity | 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 |
Directions
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.
MAGAZINE ARTICLE
CLAIRE HOLLIER
OPELOUSAS, LA
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, .