Receta Candied Sweet Potatoes
Whether you eat candied sweet potatoes as a side dish or as dessert, candied sweet potatoes are a sweet and delicious treat. The sweet potatoes not only bring great flavor, but nutrients and fiber to this classic dish.
As I make this version of sweet potatoes only a couple times of year at my house, it is seen as more of a special treat that is eaten instead of dessert. Although it is the version I have been making for my husband for nearly a decade, I sometimes give it a slightly different twist that started as the result of a mistake.
My daughter was “snacking” on the miniature marshmallows and did not close the bag when she was done. Thus, the marshmallows were somewhat dried out before it open bag was discovered. I went ahead and used them anyway. The result was a topping of crispy, toasted marshmallows instead of the more gooey standard marshmallow topping. The crunch provided a nice textural difference that we liked and my daughter loved.
If you want this effect, just leave your marshmallow bag open for a few days or better yet, measure out the amount you want to use as a topping and spread them out in a dish or sheet to dry for a day.
Recipe: Candied Sweet Potatoes
Ingredients:
- 3 – 4 lb. of sweet potatoes
- 2 +/- c. mini marshmallows
- 4 Tbsp. butter
- 2/3 c. brown sugar
- 1 tsp. vanilla
- 1 1/2 tsp. cinnamon (to taste)
- 1/3 to 1/2 c. evaporated milk
- salt, to taste
Instructions:
Clean sweet potatoes. Cut into 2 -4 pieces if they are large.
Place in pot of water and boil just until tender.
Drain potatoes and rinse with cold water.
Peel potatoes when they have cooled just enough to handle.
Add potatoes back in emptied pot.
Add butter and 1/2 c. marshmallows.
Mash potatoes to desired smoothness (I like to leave some chunks). You may need to do this over low heat to reheat potatoes if the potatoes have cooled too much to melt butter and marshmallows.
Add sugar, vanilla, and cinnamon.
Add enough evaporated milk to achieve your desired consistency.
Add salt to taste.
Pour into a buttered or sprayed baking dish.
Top with remaining marshmallows.
Bake until marshmallows are lightly browned and potatoes are thoroughly heated, about 25 minutes.
Copyright © 2014.
Recipe by Paula, A Simple Home Cook.