Candied Sweet Potatoes


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Serves | Prep Time | Cook Time

Why I Love This Recipe

I've been eating this dish every Thanksgiving for as long as I can remember! It's been one of my favorites from my mom's kitchen, and now proves great at my own Thanksgiving meals.


Ingredients You'll Need

6 large sweet potatoes
1 C. reserved cooking liquid from boiled potatoes
1 C. firmly packed light brown sugar
1/2 C. Grandma's Molasses (or, other small jar molasses)
4 T. butter
1 tsp. grated orange rind (fresh, or, from spice aisle)
1/2 tsp. cinnamon
1/2 C. chopped pecans
marshmallows


Directions

Take 6 large sweet potatoes, peeled, cut in chunky sections (fairly even sizes), and drop into just enough boiling water to cover the potatoes. Boil until a fork goes in, but NOT too soft. RESERVE 1 C. of cooking liquid when finished. Set aside.


Preheat oven to 350°. In saucepan, place reserved liquid, brown sugar, molasses, butter, grated orange rind, cinnamon and pecans. Heat until boiling. Simmer until thickened, stirring. Now place sweet potatoes in an oversafe casserole dish. Pour syrup mixture over potatoes.


Bake @ 350° in preheated oven for about 30 – 45 minutes. Once during baking process, spoon syrup over potatoes or turn potatoes. Fork should go easily into potatoes. Place marshmallows on top for last 10 minutes. [If marshmallows are not browned lightly on top, you can put under broiler for a minute or two.


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