Candied Sweet Potatoes
by Shannon Lang
serves: 6
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Sweet potatoes with some crunch |
Ingredients: |
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1 29 oz can |
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sweet potatoes |
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3/4 C |
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packed brown sugar, divided |
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5 Tbsp |
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butter, divided |
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1/4 C |
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whipping cream |
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1 Tbsp |
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whipping cream |
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1/2 tsp |
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salt, divided |
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1/2 C |
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pecans, chopped |
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1/2 tsp |
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cinnamon |
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1/4 tsp |
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ground nutmeg |
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1/4 tsp |
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ground ginger |
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1/8 tsp |
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ground cloves |
Directions: |
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Preheat oven to 350. Butter a 1 1/2 qt baking dish.
Drain sweet potatoes. Combine sweet potatoes, 1/4 C brown sugar, 3 Tbsp butter, 1 Tbsp whipping cream and 1/4 tsp salt in a large bowl. Mash with an electric mixer or potato masher until smooth. Spoon into baking dish.
Combine remaining brown sugar, butter, whipping cream, and salt into a small saucepan. Cook mixture over medium heat, stirring constantly until butter is melted.
Add the pecans, cinnamon, nutmeg, ginger, and cloves to the brown sugar mixture and mix well. Spread on top of sweet potato mixture. Bake until hot and bubbly, about 14-18 min.
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