Yield 5 Number Of Ingredients 3 Steps:
Boil cut-up sweet potatoes until tender, about 10 minutes. Melt butter and brown sugar together in a frying pan until bubbly. Add orange juice and stir until smooth. Add the sweet potatoes and cook slowly, turning occasionally until caramelized, about 20 minutes.
Time 55m Number Of Ingredients 9 Steps:
Place all of the ingredients in a pot over medium to medium-low heat and cook, covered and stirring occasionally, until the potatoes are tender but not mushy, 30 to 35 minutes. Remove the lid and continue to cook until the liquid has reduced to a syrup and coats the sweet potatoes, about 10 minutes. Season with more salt if needed.
Time 40m Yield 8 servings Number Of Ingredients 11 Steps:
Place the sweet potatoes in a large pot. Add enough cold water to cover by 2 inches. Add a generous pint of salt and bring to a boil over medium-high heat. Cook until the potatoes are slightly soft but still hold their shape, 10 to 12 minutes. Strain and place back in the pot. Combine the chicken broth and brown sugar in a 10-inch skillet over medium heat and cook until reduced by half, about 5 minutes. Add 3 tablespoons of butter, pumpkin pie spice, a generous pinch of salt and pepper, and stir to combine. Add the cooked sweet potatoes and gently toss to coat. Cook until the liquid has reduced down and is a syrupy consistency and the sweet potatoes are tender, about 5 minutes, making sure to stir every minute. In a large bowl combine the corn cereal, pecans, maple syrup, and 2 tablespoons melted butter and stir until combined. Set aside. Top the sweet potatoes with an even layer of marshmallows and let cook for 3 minutes to allow them to melt a bit. Top with the crunchy topping. Reduce heat to low and cook until marshmallows are completely melted, about 2 minutes.
Time 1h50m Yield 8 Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place whole sweet potatoes in a steamer over a couple of inches of boiling water, and cover. Cook until tender, about 30 minutes. Drain and cool. Peel, and slice sweet potatoes lengthwise into 1/2 inch slices. Place in a 9x13 inch baking dish. In a small saucepan over medium heat, melt butter, brown sugar, water and salt. When the sauce is bubbly and sugar is dissolved, pour over potatoes. Bake in preheated oven for 1 hour, occasionally basting the sweet potatoes with the brown sugar sauce.
Time 1h14m Yield 6-8 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 375 degrees F. Grease an 11 x 7-inch baking dish. Place the potato cubes into the baking dish and toss with salt. In a small saucepan combine the butter, brown sugar with cinnamon and corn syrup over low heat stir until butter has melted and ingredients are combined (do not allow to boil). Pour over the cubed sweet potatoes and toss to coat. Bake uncovered for about 45 minutes or until the sweet potatoes are just fork tender (do not cook until soft and mushy, cooking time will depend on the size you cut the potatoes).
Time 55m Yield 10 servings. Number Of Ingredients 5 Steps:
Place the sweet potatoes in a Dutch oven and cover with water. Cover and bring to a boil; boil gently 30-45 minutes or until potatoes can be easily pierced with the tip of a sharp knife. , While potatoes cool, preheat oven to 375°. When sweet potatoes are cool enough to handle, peel potatoes and cut into wedges. Place in an ungreased 11x7-in. baking dish. Sprinkle with brown sugar and cinnamon. Dot with butter; drizzle with corn syrup. , Bake, uncovered, 15-20 minutes or until bubbly, basting with sauce occasionally.
Time 50m Yield 6 Number Of Ingredients 5 Steps:
Scrub sweet potatoes, but do not peel. Place potatoes in 3-quart saucepan. Add enough water just to cover. Heat to boiling; reduce heat to low. Cover and simmer 20 to 25 minutes or until tender. Drain; cool slightly. Slip off skins. Cut into 1/2-inch slices. Heat remaining ingredients in 10-inch skillet over medium heat, stirring constantly, until smooth and bubbly. Add potatoes. Gently stir until glazed and hot.
Time 1h15m Yield 6-8 serving(s) Number Of Ingredients 7 Steps:
Put all ingredients into a nice sized pot. Cover and bring to a boil. Reduce heat to a medium-low, stirring not to burn. Cook until nice and thick, about 45 minutes. They will get nice and thick as they cool down some.
Time 30m Number Of Ingredients 9 Steps:
prepare a steam bath for the sweet potatoes; I filled a large pot with 1/2″ of water and placed a metal sieve over top of it. Once the water starts to steam, add in the sweet potatoes and cover. Steam for 10 to 12 minutes, until fork tender. Once tender, remove from the pot and set aside; save 2-3 tablespoons of the steaming water for step 3. Melt the butter in a large saucepan or skillet over medium heat. Once melted, add in the brown sugar, cinnamon, ginger, and salt and whisk well, until a glossy syrup forms. Add 1 tablespoon of the steaming liquid to the pot and quickly whisk until the brown sugar has melted (add more water only if necessary). Add the steamed sweet potatoes and pecans to the butter/sugar mixture, spreading them evenly across the pan. Use a spatula to flip or stir the mixture every 2 min, cooking for 10-12 minutes total. Potatoes are done when slightly browned and nuts are golden. Transfer to a serving dish and top with flaky salt, if desired. Serve warm; leftovers will keep in the refrigerator for up to 5 days.
Time 50m Yield 4 Number Of Ingredients 14 Steps:
In a 1-quart saucepan combine sweet potatoes, water, sugars, 2 tablespoon of the butter; the vanilla and lemon juice and rind. Cover and cook over medium heat for 20 minutes, stirring occasionally. Uncover and cook until potatoes are fork tender, about 10 minutes. Add the remaining butter, stirring until completely melted. Cook uncovered until sauce is thick, about 2 minutes more.
More about “stovetop candied sweet potatoes recipes”
Number Of Ingredients 5 Steps:
Scrub, wash and peel potatoes, place in large bowl and cut into 1/2 inch slices across. Set aside. Spray a large, heavy skillet with a non stick cooking spray. Add slices of potatoes and the 3/4 cup of water. Bring to boil on Medium high, cap with the lid and turn burner down to low. Check occasionally about every 10 to 15 minutes, DO NOT STIR. May gently slide with a wooden spoon always replacing lid. When potatoes are tender, about 20 minutes or so, gently check with a fork. Add, butter, sugar and vanilla. About 1/2 cup of liquid should still remain in pan with potatoes. Recap with lid and simmer until sugar is melted, and butter and vanilla are incorporated with drippings. The drippings should thicken allowing you to turn potatoes gently with a spatula, don’t let them stick. When Juice is thick and cooked real low, remove from burner. Leave lid on potatoes for a few more minutes to allow more steaming. The potato slices should have taken on a candied appearance.
